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This is a recipe that I put together, out of several different ones. It's very easy and very good.
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This is a quick, easy, and authentic Thai curry dish that's sweet and very spicy. I became addicted to the dish at a local restaurant and then worked to duplicate it at home.
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Mix it up with this versatile recipe for crispy gluten-free trail mix cookies that are packed with seeds, nuts, and fruit.
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The closest to my favorite satay served at my Thai restaurant. Prep is quick- best if left to marinade for a few hours or more. Skewer up for the grill or saute on the stove! I buy the chicken tenderloin strips which are already boned, skinned and a nice size piece without slicing to save time.
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These carrot cake muffins are extra special thanks to chocolate chips added to the batter.
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This variation on a traditional French frisée salad recipe is made with pancetta, a big crouton, and a poached egg.
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A tangy honey dressing coats roasted beets in this tasty salad. Blue cheese and walnuts give it an elegant touch.
cooking.nytimes.com
This recipe was brought to The Times in 2012 by Sara Forte, a self-taught vegetarian chef and the author of the Sprouted Kitchen, a vegetarian food blog While Ms Forte loves whole roasted brussels sprouts, she knows many people don’t like the woodsy center
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