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Get Grilled Lamb Sausage with Goat Cheese, Heirloom Tomatoes, Olives and Herbs Recipe from Food Network
Get Grilled Lamb Sausage with Goat Cheese, Heirloom Tomatoes, Olives and Herbs Recipe from Food Network
Ingredients:
sherry vinegar, lemon juice, shallot, dijon mustard, clover honey, oil, sausages, tomatoes, black olives, parsley leaves, pistachios, goat cheese, greens, red onion, basil, tarragon
cooking.nytimes.com
This recipe is by Jane Sigal and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jane Sigal and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
butter, olive oil, pork, dry white wine, bay leaf, thyme, yellow onion, spring onion, asparagus, butter lettuce, herbs
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Get Corn-Bacon Spoon Bread with Tomatoes Recipe from Food Network
Get Corn-Bacon Spoon Bread with Tomatoes Recipe from Food Network
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Get Roasted Chestnuts and Brussels Sprouts Recipe from Food Network
Get Roasted Chestnuts and Brussels Sprouts Recipe from Food Network
www.chowhound.com
Courtesy of The Malaysian Kitchen cookbook, these plump prawns swimming in a creamy, complex sauce of chili, tomato, garlic, ginger, and curry leaves, demand...
Courtesy of The Malaysian Kitchen cookbook, these plump prawns swimming in a creamy, complex sauce of chili, tomato, garlic, ginger, and curry leaves, demand...
Ingredients:
chili sauce, tomato ketchup, soy sauce, sesame oil, canola oil, cloves, ginger, chilis, curry, tiger prawns, chicken broth, cornstarch, egg, sesame seeds
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A clambake recipe with lobsters, mussels, and sausage
A clambake recipe with lobsters, mussels, and sausage
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Get Cream of Celery Soup Recipe from Food Network
Get Cream of Celery Soup Recipe from Food Network
www.allrecipes.com
A light, lemony shrimp and ditalini pasta salad has a pretty garnish of fresh dill and sliced hard-cooked eggs on top.
A light, lemony shrimp and ditalini pasta salad has a pretty garnish of fresh dill and sliced hard-cooked eggs on top.
Ingredients:
eggs, ditalini, shrimp, celery, green onions, dill, parsley, lemon juice, mayonnaise, garnish
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Make a filling and satisfying stuffed pepper recipe for an easy side dish or main meal. Using green bell peppers stuffed with mint, dill, feta, golden raisins...
Make a filling and satisfying stuffed pepper recipe for an easy side dish or main meal. Using green bell peppers stuffed with mint, dill, feta, golden raisins...
Ingredients:
basmati rice, water, cinnamon, salt plus, green bell peppers, cream cheese, feta cheese, golden raisins, mint leaves, dill, italian parsley, lemon juice, black pepper
www.simplyrecipes.com
Fresh haricot verts, skinny green beans boiled, drained, then sautéed in butter with onions, tarragon, thyme, parsley, and chives.
Fresh haricot verts, skinny green beans boiled, drained, then sautéed in butter with onions, tarragon, thyme, parsley, and chives.
cooking.nytimes.com
This recipe is adapted from Naomi Duguid's chicken salad in "Burma: Rivers of Flavor." It incorporates shallots two ways, raw and fried, as well as the deeply savory oil used to fry them Bright with lime juice, the raw heat of a green chile and plenty of fresh herbs, it's excellent plain, or with some chopped cucumber and lettuce beneath it, for crunch As Ms
This recipe is adapted from Naomi Duguid's chicken salad in "Burma: Rivers of Flavor." It incorporates shallots two ways, raw and fried, as well as the deeply savory oil used to fry them Bright with lime juice, the raw heat of a green chile and plenty of fresh herbs, it's excellent plain, or with some chopped cucumber and lettuce beneath it, for crunch As Ms
cooking.nytimes.com
This recipe is totally inspired by the freshness of the ingredients The tuna has to be of the best sashimi quality, preferably from a belly cut where there is more fat As for the herbs, I harvest them from our farm just before I start the preparation, and then I mince them with a very sharp knife so as not to bruise them.''
This recipe is totally inspired by the freshness of the ingredients The tuna has to be of the best sashimi quality, preferably from a belly cut where there is more fat As for the herbs, I harvest them from our farm just before I start the preparation, and then I mince them with a very sharp knife so as not to bruise them.''