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This classic slow-cooked lamb recipe creates a rich, hearty tomato sauce for serving at Easter with Greek pasta coated in olive oil and aged myzithra cheese.
This classic slow-cooked lamb recipe creates a rich, hearty tomato sauce for serving at Easter with Greek pasta coated in olive oil and aged myzithra cheese.
Ingredients:
bone, greek olive, yellow onion, garlic, oregano, cinnamon, salt plus, tomato paste, dry red wine, tomato sauce, water, bay leaves, cornstarch, macaroni, cheese
www.allrecipes.com
Whole kernel and cream-style corn are combined with sour cream, egg, corn bread mix, onion and cheddar cheese. The casserole is baked and then topped with even more cheese, which makes it even better!
Whole kernel and cream-style corn are combined with sour cream, egg, corn bread mix, onion and cheddar cheese. The casserole is baked and then topped with even more cheese, which makes it even better!
www.allrecipes.com
Chopped broccoli, crumbly bacon, lots of grated cheese, and red onion are tossed with a lovely red wine vinegar and mayonnaise dressing. The salad needs to chill at least an hour or two before serving.
Chopped broccoli, crumbly bacon, lots of grated cheese, and red onion are tossed with a lovely red wine vinegar and mayonnaise dressing. The salad needs to chill at least an hour or two before serving.
Ingredients:
bacon, broccoli, cheddar cheese, red onion, red wine vinegar, sugar, black pepper, salt, mayonnaise, lemon juice
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A chicken casserole that has Cheddar cheese and elbow macaroni as the main ingredients.
A chicken casserole that has Cheddar cheese and elbow macaroni as the main ingredients.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 24 hours, largely unattended.. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Mark Bittman and takes 24 hours, largely unattended.. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Susan Feniger likes to quickly simmer raw shrimp in broth or sauté them with garlic and ginger, but you can certainly use precooked shrimp to save time.
Susan Feniger likes to quickly simmer raw shrimp in broth or sauté them with garlic and ginger, but you can certainly use precooked shrimp to save time.
cooking.nytimes.com
This is one of the simplest Provençal gratins, a dish that takes a little bit of time to assemble, then bakes on its own for 1 1/2 hours It tastes best the day after it’s made.
This is one of the simplest Provençal gratins, a dish that takes a little bit of time to assemble, then bakes on its own for 1 1/2 hours It tastes best the day after it’s made.
www.delish.com
The watercress in these roll-ups adds a peppery crunch to the roast beef's richness.
The watercress in these roll-ups adds a peppery crunch to the roast beef's richness.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Mark Bittman and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Eat like the Alpha Hound.
Eat like the Alpha Hound.
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Nice broth which will warm your paunchy with out anything else!
Nice broth which will warm your paunchy with out anything else!