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My version of a traditional Brazilian dish that I 'tweaked' to reduce fat while keeping the rich flavors famous in Brazil....my Brazilian friends gave this version rave reviews! Additional meats, including sausage, may be added if desired. This is excellent served over brown rice.
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Serve this exciting summer favorite cool with tortilla chips.
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Strips of skirt steak, bell pepper, and onion get marinated overnight in a zesty spice blend, and then cooked up in an air fryer so they're ready for steak fajitas or fajita bowls.
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This Indian dish combines fresh spinach and ricotta in a creamy curry. Use paneer if you can find it! It is absolutely wonderful with basmati rice or naan.
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The closest to my favorite satay served at my Thai restaurant. Prep is quick- best if left to marinade for a few hours or more. Skewer up for the grill or saute on the stove! I buy the chicken tenderloin strips which are already boned, skinned and a nice size piece without slicing to save time.
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Here's a spicy Texas favorite. Black-eyed peas and black beans are marinated in a fiery, flavorful mixture. This is great with tortilla chips or bread -- and plenty of cold iced tea!
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A classic recipe for slow-cured corned beef. This cure takes 12 days, for beef with great flavor and a juicy texture.
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I started making this salad a few years ago. You wouldn’t believe how many times I’ve been asked for this recipe and how many people rant and rave about it. I...
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Get Roasted Root Jumble with Feta Recipe from Food Network
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Get Sweet Potato Oven Fries with Avocado Dip Recipe from Food Network
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Get Moroccan Lamb Kabobs Recipe from Food Network
cooking.nytimes.com
Pink salt, also known as curing salt No 1, is a nitrate, a combination of sodium chloride — table salt — and nitrite, a preserving agent used to deter the growth of bacteria in cured meats Bacon is cured in the refrigerator, then slow roasted, and finally cooked again before serving