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www.allrecipes.com
Crispy Cheddar cheese crackers are made easy with just a few simple ingredients. Add red pepper flakes and sesame seeds for a spicy and nutty dimension.
Crispy Cheddar cheese crackers are made easy with just a few simple ingredients. Add red pepper flakes and sesame seeds for a spicy and nutty dimension.
www.allrecipes.com
Chocolate and graham cracker truffles rolled in coconut are a sweet treat for any occasion. I make them and give them as gifts for Eid. They taste quite sweet but are addictive.
Chocolate and graham cracker truffles rolled in coconut are a sweet treat for any occasion. I make them and give them as gifts for Eid. They taste quite sweet but are addictive.
www.allrecipes.com
The marinade for these roasted chicken thighs gets a huge boost from Sriracha mixed with mirin, soy sauce, butter, and lime juice.
The marinade for these roasted chicken thighs gets a huge boost from Sriracha mixed with mirin, soy sauce, butter, and lime juice.
Ingredients:
chile sauce, soy sauce, mirin, lime juice, butter, brown sugar, ginger, chicken thighs, cilantro, lime
www.delish.com
This recipe so embodies everything about Liddabit and why they started the business that they just had to share it.
This recipe so embodies everything about Liddabit and why they started the business that they just had to share it.
www.foodnetwork.com
Get Fried Green Tomatillos with Burrata, Cumin and Basil Recipe from Food Network
Get Fried Green Tomatillos with Burrata, Cumin and Basil Recipe from Food Network
Ingredients:
cheese, tomatillos, limes, olive oil, cumin seeds, canola oil, buttermilk, cornmeal, flour, garam masala, cayenne pepper, cinnamon, cloves, green cardamom, black cardamom
cooking.nytimes.com
This is an under-the-radar basic from Julia Childâs âMastering the Art of French Cooking,â featured in a New York Times article about readersâ favorite Child recipes It is a tomato sauce with onions, garlic and basil, raised high with a perfumed whiff of orange peel and coriander seed Make it when the farmersâ market is overflowing with good tomatoes, freeze it in plastic bags, and use it until there is no more
This is an under-the-radar basic from Julia Childâs âMastering the Art of French Cooking,â featured in a New York Times article about readersâ favorite Child recipes It is a tomato sauce with onions, garlic and basil, raised high with a perfumed whiff of orange peel and coriander seed Make it when the farmersâ market is overflowing with good tomatoes, freeze it in plastic bags, and use it until there is no more
Ingredients:
olive oil, yellow onions, flour, tomatoes, sugar, cloves, herb bouquet, fennel seeds, basil, coriander seeds, orange peel, tomato paste
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Hot buttered rum sauce is an easy and rich dessert fondue idea. Serve with fruit, angel food cake, or your favorite fondue dippers.
Hot buttered rum sauce is an easy and rich dessert fondue idea. Serve with fruit, angel food cake, or your favorite fondue dippers.
cooking.nytimes.com
The best type of arugula for this salad is the feathery type called wild arugula I love the contrast of flavors here — peppery arugula alongside sweet carrots and a nutty dressing
The best type of arugula for this salad is the feathery type called wild arugula I love the contrast of flavors here — peppery arugula alongside sweet carrots and a nutty dressing
Ingredients:
baby arugula, carrots, broken walnuts, blue cheese, tarragon, lemon juice, sherry vinegar, balsamic vinegar, dijon mustard, garlic, olive oil, walnut oil
www.delish.com
Atlanta chef Anne Quatrano says these brownies have three pertinent flavors: chocolate, butter, and walnuts.
Atlanta chef Anne Quatrano says these brownies have three pertinent flavors: chocolate, butter, and walnuts.
Ingredients:
butter, chocolate, flour, baking powder, salt, eggs, sugar, vanilla, brewed espresso, chocolate chips, walnut
www.chowhound.com
An interesting alternative to oatmeal, sprinkled with pumpkin seeds for extra crunch.
An interesting alternative to oatmeal, sprinkled with pumpkin seeds for extra crunch.
www.allrecipes.com
Orange Frosting
Orange Frosting
cooking.nytimes.com
For this braised lettuce — especially ambrosial if, as suggested here, a discreet anchovy or 10 are permitted — everything is fast and minimal Put thin wedges of lettuce to quickly and lightly wilt in warm butter and broth and spoon it over hot bread That’s all.
For this braised lettuce — especially ambrosial if, as suggested here, a discreet anchovy or 10 are permitted — everything is fast and minimal Put thin wedges of lettuce to quickly and lightly wilt in warm butter and broth and spoon it over hot bread That’s all.