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cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
At one point, the only way people cooked greens was to boil them with a hamhock or a piece of slab bacon for hours until the house smelled so sour that it was indeed almost uninhabitable But in this recipe, they aren't boiled to death, but braised for just 15 minutes or so in degreased ham stock Not only is there no stench, but you get the great pork flavor that is such a compliment to greens without the fat.
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Fresh spring vegetables enliven shellfish and bacon.
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Round steak is cut into strips and sauteed with onions, then simmered for an hour with mushroom soup, sliced mushrooms, and sherry, and served over rice.
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Get Grilled Lamb Chops with Mustard Barbecue Sauce Recipe from Food Network
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A slice of French bread layered with three varieties of cheese is broiled on top of this decadent but simple french onion soup.
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This Andalusian potato salad cooked in sherry is often served at tapas bars in Cadiz, Spain, and makes a savory side dish to meaty mains.
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Get Mushroom Fondue Recipe from Food Network