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On a surfing trip to Indonesia, Pete Evans tried a version of this chicken roasted over an open fire. The turmeric, chiles, and ginger in the marinade are popular flavors in Indonesian cooking.
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These crab balls are soft and cheesy. Use back fin crabmeat, if available, as it is the tastiest part of the crab. The horseradish is optional.
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Get Guisados' Cochinita Pibil Tacos Recipe from Food Network
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Easy-to-make homemade dumplings simmer with chicken in a light broth for a soul-satisfying soup.
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Get Easy Tomato Sauce Recipe from Food Network
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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...
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Homemade turkey stock is simmered for hours on the stove with barley, vegetables, and turkey, creating a warm and comforting pot of soup.
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A very pale green springtime cousin of vichyssoise, this purée is comforting when served hot, refreshing when cold.
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Green chiles and sweet potato mingle with the sweet heat of Mexican chorizo in a match made in chili heaven.
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This braised chuck roast recipe is marinated overnight in Barolo Italian wine; garlic, rosemary, and cinnamon round out its deep flavors.
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Get Hungarian Hot Sausage and Lentil Stoup Recipe from Food Network
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Get Moroccan Red Harissa Chicken Recipe from Food Network