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This is about the only way to serve 4 with one pork tenderloin. Cubed tenderloin rolled in beaten eggs and sprinkled with cornstarch is sauteed with shredded carrot and green pepper.
This is about the only way to serve 4 with one pork tenderloin. Cubed tenderloin rolled in beaten eggs and sprinkled with cornstarch is sauteed with shredded carrot and green pepper.
Ingredients:
pork tenderloin, eggs, cornstarch, sugar, vinegar, beef bouillon, water, carrot, green bell pepper, vegetable oil
cooking.nytimes.com
We've listened to your comments on this recipe, and tested it — then retested it. It's adapted from “Mast Brothers Chocolate: A Family Cookbook,” by Rick and Michael Mast, the Brooklyn chocolatiers, and this most recent, updated version reduces the amount of butter and changes the temperature to which you'll want to heat the caramel mixture (The video at right does not reflect those changes.) Make sure you have a candy thermometer, or an instant-read model, and watch out — caramel is extremely hot It's worth the little bit of danger. The end result is lovely: sweet and salty with just enough of that caramel chewiness.
We've listened to your comments on this recipe, and tested it — then retested it. It's adapted from “Mast Brothers Chocolate: A Family Cookbook,” by Rick and Michael Mast, the Brooklyn chocolatiers, and this most recent, updated version reduces the amount of butter and changes the temperature to which you'll want to heat the caramel mixture (The video at right does not reflect those changes.) Make sure you have a candy thermometer, or an instant-read model, and watch out — caramel is extremely hot It's worth the little bit of danger. The end result is lovely: sweet and salty with just enough of that caramel chewiness.
www.foodnetwork.com
Get Pork Roast with Apple Mustard Glaze Recipe from Food Network
Get Pork Roast with Apple Mustard Glaze Recipe from Food Network
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Dessert is individual molten chocolate cakes. They're simple and elegant, and they bake in under 10 minutes in a standard muffin pan. The best part about these little beauties is that the cake batter is extremely forgiving: You can make it up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance of baking to let the batter return to room temperature.
Dessert is individual molten chocolate cakes. They're simple and elegant, and they bake in under 10 minutes in a standard muffin pan. The best part about these little beauties is that the cake batter is extremely forgiving: You can make it up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance of baking to let the batter return to room temperature.
cooking.nytimes.com
Here’s a recipe Mark Bittman picked up on a road trip with his daughter across the United States, from the Black Market restaurant in Indianapolis Kale and sugar snap peas combine with a dressing of ginger, miso and rice vinegar, with dried apricots and feta cheese, almonds and mint — a riot of flavors, and an excellent meal.
Here’s a recipe Mark Bittman picked up on a road trip with his daughter across the United States, from the Black Market restaurant in Indianapolis Kale and sugar snap peas combine with a dressing of ginger, miso and rice vinegar, with dried apricots and feta cheese, almonds and mint — a riot of flavors, and an excellent meal.
Ingredients:
canola oil, ginger, miso, rice vinegar, zest, sugar, apricots, kale, sugar snap peas, feta cheese, almonds, mint leaves
www.delish.com
New Orleans chef John Besh of Restaurant August created a flavoring mix of cinnamon, star anise, black pepper, and sugar to sprinkle on the duck breasts.
New Orleans chef John Besh of Restaurant August created a flavoring mix of cinnamon, star anise, black pepper, and sugar to sprinkle on the duck breasts.
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Kewpie® mayonnaise adds creaminess to this refreshing Japanese cabbage, daikon radish, and carrot coleslaw with a sesame seed dressing.
Kewpie® mayonnaise adds creaminess to this refreshing Japanese cabbage, daikon radish, and carrot coleslaw with a sesame seed dressing.
Ingredients:
rice vinegar, mayonnaise, honey, sunflower seed, tahini, ginger, sesame oil, salt, daikon radish, green cabbage, cabbage, carrot
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Paneer is simmered with vegetables in a soy sauce gravy in this Indian recipe for chili paneer that is easy to prepare.
Paneer is simmered with vegetables in a soy sauce gravy in this Indian recipe for chili paneer that is easy to prepare.
Ingredients:
paneer, cornstarch, vegetable oil, cloves, ginger, onion, chile peppers, bell pepper, soy sauce, chile sauce, tomato sauce, sugar, salt, water, cilantro, green onions
www.chowhound.com
Artistic gelatin.Learn how to make fun and delicious gelatin .Well this gelatin is special ,because is made from real cantaloupe, and simulate the real cantaloupe...
Artistic gelatin.Learn how to make fun and delicious gelatin .Well this gelatin is special ,because is made from real cantaloupe, and simulate the real cantaloupe...
www.foodnetwork.com
Get Creole Tomatoes Recipe from Food Network
Get Creole Tomatoes Recipe from Food Network
Ingredients:
plum tomatoes, hot sauce, thyme, rosemary, oregano, garlic powder, black pepper, salt, paprika, sugar, cornstarch, onion, green pepper, celery, sausage
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Peanut butter cookies topped with miniature chocolate peanut butter cup candy. You may need a few more or less peanut butter cups depending on how many cookies you make out of a batch of dough.
Peanut butter cookies topped with miniature chocolate peanut butter cup candy. You may need a few more or less peanut butter cups depending on how many cookies you make out of a batch of dough.
Ingredients:
peanut butter, shortening, sugar, brown sugar, egg, milk, vanilla, flour, baking soda, decoration