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Get Achiote Paste Recipe from Food Network
Get Achiote Paste Recipe from Food Network
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Turn your favorite savory breakfast into your new favorite savory popcorn.
Turn your favorite savory breakfast into your new favorite savory popcorn.
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Panch phoron is most common in northern India, where the majority of seed spices are grown.
Panch phoron is most common in northern India, where the majority of seed spices are grown.
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Orange juice and poppy seeds add elegance to this quick and easy cake. Sour cream and pudding mix make it extra moist.
Orange juice and poppy seeds add elegance to this quick and easy cake. Sour cream and pudding mix make it extra moist.
Ingredients:
yellow cake mix, vanilla pudding, vegetable oil, eggs, sour cream, orange juice, poppy seeds
cooking.nytimes.com
French pâté is in fact easier to make than my grandmotherâs chopped liver, which called for rendering chicken fat Here, you just soften onions in butter, cook the livers, cool, purée and refrigerate You donât have to bother with soaking the livers in milk, a step found in many recipes
French pâté is in fact easier to make than my grandmotherâs chopped liver, which called for rendering chicken fat Here, you just soften onions in butter, cook the livers, cool, purée and refrigerate You donât have to bother with soaking the livers in milk, a step found in many recipes
Ingredients:
peppercorns, allspice, clove, coriander seeds, butter, onion, chicken livers, cream, brandy
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Get Savory Curry Granola with Coconut Oil, Nuts and Seeds Recipe from Food Network
Get Savory Curry Granola with Coconut Oil, Nuts and Seeds Recipe from Food Network
Ingredients:
egg whites, coconut oil, maple syrup, curry powder, cayenne pepper, rolled oats, coconut chips, almonds, pecan, pepitas, sunflower seeds, flax seeds, sesame seeds, seeds
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Ground beef, link sausage, cumin, chilies, and chili powder give this hearty soup its Southwest flavor. This dish is quick, easy, and tastes best when it simmers all day. Bake some Mexican cornbread, toss a simple green salad, and you have a great meal.
Ground beef, link sausage, cumin, chilies, and chili powder give this hearty soup its Southwest flavor. This dish is quick, easy, and tastes best when it simmers all day. Bake some Mexican cornbread, toss a simple green salad, and you have a great meal.
Ingredients:
beef, kielbasa sausage, cloves, onion, tomatoes, potatoes, pinto beans, kernel corn, mixed vegetables, water, cumin, chili powder
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Get Poblano Pepper Smash Recipe from Food Network
Get Poblano Pepper Smash Recipe from Food Network
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A thick, deep-red seasoning best rubbed on chicken, pork, fish, or seafood, to which it imparts a deep-red color and warm, mild flavor.
A thick, deep-red seasoning best rubbed on chicken, pork, fish, or seafood, to which it imparts a deep-red color and warm, mild flavor.
Ingredients:
annatto seeds, cloves, orange juice, coriander seeds, salt, cumin seeds, black peppercorns, allspice
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Jerk stands dot the island of Jamaica with each chef closely guarding his secret spice blend. We think this one holds its own.
Jerk stands dot the island of Jamaica with each chef closely guarding his secret spice blend. We think this one holds its own.
Ingredients:
garlic, sesame seeds, brown sugar, allspice, thyme, nutmeg, salt, black pepper, cayenne, cooking oil, vinegar, catfish
cooking.nytimes.com
Taralli are delicious ring shaped rusk-like Italian snacks from Apulia and Campania Now that I know how easy they are to make I could be in big trouble, as whenever I’ve bought them from one of my favorite Italian delis I have a hard time resisting them It’s the olive oil, I now know, that makes them special and different from other twice-baked breads
Taralli are delicious ring shaped rusk-like Italian snacks from Apulia and Campania Now that I know how easy they are to make I could be in big trouble, as whenever I’ve bought them from one of my favorite Italian delis I have a hard time resisting them It’s the olive oil, I now know, that makes them special and different from other twice-baked breads
Ingredients:
flour, dry white wine, water, olive oil, instant yeast, whole wheat flour, salt, fennel seeds
cooking.nytimes.com
This recipe is by Alissa J. Rubin and takes 1 hour 45 minutes plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Alissa J. Rubin and takes 1 hour 45 minutes plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.