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Boneless pork loin slowly cooks in a curried fruit sauce until tender and delicious.
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If you like the taste of Japanese dishes, you will love it. Very crispy, and my friends like it too. You can buy joshinko (rice flour), katakuriko (potato starch), and sesame oil at asian market. If you live in large city, you may find them at American grocery store. Joshinko and katakuriko taste nothing different from regular flour, but they really help to make crispy fried chicken.
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A recipe for chicken wings that marinate in Korean seasonings and are deep-fried until extra crispy.
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Get Tempura Crawfish Recipe from Food Network
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A richly-flavored cobbler made with rhubarb, strawberries, and blueberries is thickened with tapioca and sweetened with raw sugar.
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Well over 100 years old, this recipe has been part of my family forever. My Grandmother, born in the 1880's taught it to us, and who taught it to her, I have no clue. It turns out to be a very large pie with a layer of custard, topped with a layer of blueberries, and then a layer of meringue. If you like blueberries, its a keeper. My Grandma always said that you could make a smaller pie by using a pint of blueberries, but we have never tested that theory.
cooking.nytimes.com
This recipe elevates the standard American classic into something a little loftier: two types of apples, swathed in a caramelized glaze of honey and thyme, tempered with a bit of ginger and salt Don't be intimidated by making crust – our pie crust guide will step you through everything you need to know.
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Get Salzburger Nockerln Recipe from Food Network
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A sweet, citrusy cake made with kosher-for-Passover ingredients.
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Get Cap'n Crunch Chicken Fingers and Red Chile Bacon Caramel Dipping Sauce Recipe from Food Network
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Get Peach Cobbler Recipe from Food Network
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I love blueberries and this recipe has great taste. I make this a lot because you can use fresh or frozen blueberries, which I always have in the freezer.The...