Search Results (24,159 found)
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Ground beef and cilantro make a delicious filling for these flaky empanadas.
cooking.nytimes.com
This recipe came to The Times in 1990 in Pierre Franey's 60-Minute Gourmet column A lentil salad (we used those tiny French green lentils, but you can use the standard supermarket variety as well) is dressed with a Dijon mustard vinaigrette, then topped with skirt steak that's been seared in a cast-iron pan A simple sauce, made by deglazing the pan with butter, garlic and parsley, is drizzled over the top
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Crème de cassis adds a welcome twist to this easy chocolate cake recipe topped with fresh summer berries
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Get Acorn Squash Soup Recipe from Food Network
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Excellent lobster pasta . . . lobster lovers that love Italian dig in! Perfect for Valentines Day!
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The rich texture and slight tartness of creme fraiche is an ideal foil for tender (but not overly soft) peaches in this streusel-topped pie.
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What an unbelievable combination! My quest for the best Key Lime pie led me to develop this recipe.
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Get Saffron Currant Orzo Recipe from Food Network
Ingredients: orzo, butter, currants, sugar, saffron, milk, eggs
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In this simple preparation, baked flounder fillets take on a delicious Italian-inspired flavor.
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Sweet, seasonal apples and buttery pecans add fresh fall flavor and crunchy texture to this basic stuffing.
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Thin and crispy cookies folded into a triangle shape or a hollow roll. Use brandy in place of the hazelnut liqueur if you like!
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Quick lunch treat for unexpected guests or just a reason to spoil ones self! Use brie cheese if you do not find the Camembert at your store. Use a really nice rustic bread for best results.