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cooking.nytimes.com
The Middle Eastern way with ground lamb, or beef, for that matter, is in combination with cracked bulgur wheat and onion There are hundreds of ways to turn this delicious mixture into kibbe, little football-shaped savory treats sold and eaten everywhere and made daily in homes throughout the region (There are other kinds of kibbe, too, like fish, but that’s another story.) For a less labor-intensive version, kibbe can also be baked like a flat cake
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Get Chocolate Fudge Recipe from Food Network
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Jalapeno poppers stuffed with cream cheese and pistachios are wrapped in bacon for a creamy and nutty appetizer everyone will love.
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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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Get Flat Iron Steak with Piquillo Pepper Pesto Recipe from Food Network
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Get Keer Rice Pudding Recipe from Food Network
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This is a great dessert to start the day before. Fantastic for birthdays and holidays! Great blend of flavors. Huge hit with the family. (And don't shoot the...
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Rich, sweet pistachios add a fabulous taste and texture to this delicious rack of lamb.
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A great refrigerator cookie with a tropical twist. This dough freezes well and only takes a few minutes to thaw and then bake.