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This recipe is by David Firestone And Susan Brenna and takes 2 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This a quick and easy bisque to make. I wouldn't call it the best for those who are calorie concious but I don't make it very often and when I do, I use as just...
cooking.nytimes.com
The first time I made this, I used some delicious small red beans that my housekeeper, Ana, brought from El Salvador I also tested it with canned beans; of course I liked the Salvadoran red beans better, but not having them shouldn’t deter you from making this substantial salad
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I didn't eat this recipe growing up, not being a Southern boy. However, I've tried and tweaked a few other recipes to come up with my preferred ingredients. For...
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