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Get Warm Indian Rice Pudding Recipe from Food Network
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Miso-glazed broiled salmon is beautifully plated with a rich and creamy sake butter sauce in this main dish perfect for a dinner party.
cooking.nytimes.com
A properly made crisp and savory Indian dosa is wonderfully delicious, and fairly simple to make at home, with this caveat: the batter must be fermented overnight for the correct texture and requisite sour flavor However, once the batter is ready, it can be refrigerated and kept for several days, even a week With a traditional spicy potato filling, dosas makes a perfect vegetarian breakfast or lunch
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Three tried and true methods for making GREAT homemade chicken stock. One method involves simmering a chicken carcass with vegetables. The other methods require sautéing chopped pieces of backs and wings first, before simmering with water and veggies.
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This recipe is by Jane Sigal and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Steak with Bernaise Recipe from Food Network
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Get Lamb Chops on a Bed of Peppers Recipe from Food Network
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Black beans, white beans, and vegetable stock combine to make a hearty soup spiked with the flavors of thyme and cumin.
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Flavorful and easy, this steak takes less than thirty minutes from start to finish--less if you choose to broil instead of BBQ.
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This Arroz con Leche is the Cuban version of rice pudding. It's richer and sweeter than regular rice pudding. Being Cuban myself, I prefer this version of this delicious dessert to any other.
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Get Shortrib Burger Recipe from Food Network