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Get Popcorn with Herbs de Provence and Asiago Cheese Recipe from Food Network
Get Popcorn with Herbs de Provence and Asiago Cheese Recipe from Food Network
www.delish.com
Queso fresco is a mild, soft, crumbly cheese from Mexico; farmer cheese or feta is a fine substitute.
Queso fresco is a mild, soft, crumbly cheese from Mexico; farmer cheese or feta is a fine substitute.
www.allrecipes.com
Jumbo breakfast cookies made with rolled oats, raisins, and cereal are perfect for grabbing on the way out the door.
Jumbo breakfast cookies made with rolled oats, raisins, and cereal are perfect for grabbing on the way out the door.
Ingredients:
sugar, peanut butter, margarine, water, vanilla, eggs, flour, baking soda, salt, rolled oats, raisins, cereal
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Get Sweet Potato Fries Recipe from Food Network
Get Sweet Potato Fries Recipe from Food Network
Ingredients:
peanut oil, salt, garlic powder, smoked paprika, sugar, cornstarch, club soda, sweet potatoes
www.foodnetwork.com
Get Grilled Onaga Recipe from Food Network
Get Grilled Onaga Recipe from Food Network
Ingredients:
snappers, ginger, soy sauce, peanut oil, water, sugar, sherry wine, cilantro leaves, garlic
www.allrecipes.com
Very easy recipe from my Grandmother. Crust can be rolled out a second time if necessary and it won't get tough.
Very easy recipe from my Grandmother. Crust can be rolled out a second time if necessary and it won't get tough.
www.chowhound.com
Whole fish stuffed with a purée of cilantro, mint, lemongrass, ginger, and lime.
Whole fish stuffed with a purée of cilantro, mint, lemongrass, ginger, and lime.
Ingredients:
cilantro leaves, mint leaves, garlic, lemongrass, ginger, fish sauce, zest, peanut oil, snapper
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Regina Schrambling and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
rice, chinese sausages, peanut oil, onion, celery, scallions, water chestnuts, soy sauce
www.allrecipes.com
If you've never made a vegetable stir-fry before, start with this recipe, including a brown sauce made from scratch and many fresh veggies.
If you've never made a vegetable stir-fry before, start with this recipe, including a brown sauce made from scratch and many fresh veggies.
Ingredients:
water, soy sauce, bouillon, cornstarch, sugar, garlic, rice vinegar, sesame oil, ginger, red pepper flakes, peanut oil, cabbage, asparagus, carrots, broccoli florets, snow peas, celery, white rice
www.delish.com
These totally decadent cupcakes from Elizabeth Chambers, owner of BIRD Bakery, are the best way to combine chocolate and peanut butter.
These totally decadent cupcakes from Elizabeth Chambers, owner of BIRD Bakery, are the best way to combine chocolate and peanut butter.
Ingredients:
flour, sugar, salt, chocolate chips, butter, cocoa, water, buttermilk, eggs, vanilla, baking soda, peanut butter, milk
www.chowhound.com
A bone-in leg of lamb recipe studded with garlic and basted with duck fat.
A bone-in leg of lamb recipe studded with garlic and basted with duck fat.
Ingredients:
bone, garlic, salt plus, pepper, duck fat, peanut oil, red wine vinegar, shallots, water, chicken stock
cooking.nytimes.com
John Currence, of City Grocery in Oxford, Miss., spent a long time in New Orleans after Hurricane Katrina hit, and was justly celebrated for his hard work there helping to rebuild a cathedral of Southern fried chicken, Willie Mae’s Scotch House In his 2013 cookbook, “Pickles, Pigs and Whiskey,” Currence paid tribute to the wet batter used on Willie Mae’s legendary dish But for the purpose of weekend chicken warriors we have omitted it in our adaptation of his homage, concentrating instead on Currence’s use of a Coke-based poultry brine that not only adds some sweetness to the chicken thighs he uses but mildly tenderizes them along the way
John Currence, of City Grocery in Oxford, Miss., spent a long time in New Orleans after Hurricane Katrina hit, and was justly celebrated for his hard work there helping to rebuild a cathedral of Southern fried chicken, Willie Mae’s Scotch House In his 2013 cookbook, “Pickles, Pigs and Whiskey,” Currence paid tribute to the wet batter used on Willie Mae’s legendary dish But for the purpose of weekend chicken warriors we have omitted it in our adaptation of his homage, concentrating instead on Currence’s use of a Coke-based poultry brine that not only adds some sweetness to the chicken thighs he uses but mildly tenderizes them along the way
Ingredients:
coca cola, salt, thyme, cloves, hot sauce, chicken thighs, flour, black pepper, spanish paprika, garlic powder, onion powder, cayenne pepper, peanut oil