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cooking.nytimes.com
This recipe came to The Times from the chef Chris Schlesinger, who participates in a sort of paella contest on Cape Cod every year His secret weapon, a deeply flavored slurry of sherry, saffron and other spices, is included here, and don’t leave it out Like all paellas, this dish takes some preparation and time, but is wildly impressive once it reaches the table.
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This recipe was submitted by Real Women of PHILADELPHIA Contestant Cynthia Price.
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I wanted something like the traditional beef stroganoff and threw this one together, writing down everything as I went so I wouldn't forget. I served with noodles, but rice would be great, too. Asparagus for a vegetable and a green or fruit salad is great! Nutmeg seems to be the secret ingredient of many Stroganoff recipes.
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Three chocolate cakes are layered with chocolate buttercream icing with a hint of coffee creating a very rich chocolate lover's cake perfect for any occasion.
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This recipe makes 6 beef burritos topped with a creamy and Cheddar cheese and sour cream sauce.
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Sirloin steak, condensed cream of mushroom soup, and paprika are combined with onions and nonfat sour cream for a different version of the traditional dish. It is served over egg noodles.