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Get Sweet Potato and Arugula Salad Recipe from Food Network
Get Sweet Potato and Arugula Salad Recipe from Food Network
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The nuts in these cookies can be ground or finely chopped. For a different twist try using 1/2 cup toasted sesame seeds in place of the nuts.
The nuts in these cookies can be ground or finely chopped. For a different twist try using 1/2 cup toasted sesame seeds in place of the nuts.
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Get Low-Cal Fettuccine Alfredo Recipe from Food Network
Get Low-Cal Fettuccine Alfredo Recipe from Food Network
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Look for only the best tomatoes juicy and vine-ripened.
Look for only the best tomatoes juicy and vine-ripened.
cooking.nytimes.com
This recipe is by Nigella Lawson and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Nigella Lawson and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
salmon, lemon juice, black peppercorns, star anise, mayonnaise, ginger, lettuce, crusts
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Get Roquefort Fritters with Pear and Tarragon Sala Recipe from Food Network
Get Roquefort Fritters with Pear and Tarragon Sala Recipe from Food Network
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Chicken stock is the key to quick and easy cooking in this light pasta topper featuring chicken, garlic, parsley, lemon juice and a hint of Dijon-style mustard.
Chicken stock is the key to quick and easy cooking in this light pasta topper featuring chicken, garlic, parsley, lemon juice and a hint of Dijon-style mustard.
Ingredients:
cornstarch, chicken stock, lemon juice, mustard, chicken breasts, garlic, parsley, spaghetti
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Get Black Bean Clams "Casino" Recipe from Food Network
Get Black Bean Clams "Casino" Recipe from Food Network
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You smash half the chickpeas in this recipe to make a spread, sort of a warm rustic hummus enhanced with garlic cumin and hot pepper, along with a liberal drizzle of olive oil You can use either freshly cooked dried beans or canned chickpeas (also known as garbanzo beans), though freshly cooked is always preferable Tuck some into a pita for a vegetarian sandwich or serve as a dip to eat with bread and olives; a dollop of minty yogurt and a drizzle of tahini sauce make nice additions
You smash half the chickpeas in this recipe to make a spread, sort of a warm rustic hummus enhanced with garlic cumin and hot pepper, along with a liberal drizzle of olive oil You can use either freshly cooked dried beans or canned chickpeas (also known as garbanzo beans), though freshly cooked is always preferable Tuck some into a pita for a vegetarian sandwich or serve as a dip to eat with bread and olives; a dollop of minty yogurt and a drizzle of tahini sauce make nice additions
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Get White Bean Dip with Pita Chips Recipe from Food Network
Get White Bean Dip with Pita Chips Recipe from Food Network
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Blackberries and tart green apples fill a lattice-crust pie that's baked with a poured-on sauce for a caramelized crust and fruity blackberry flavor.
Blackberries and tart green apples fill a lattice-crust pie that's baked with a poured-on sauce for a caramelized crust and fruity blackberry flavor.
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This is one of my dad's favorite recipes that he's handed down to my sisters and myself. It's a little different from traditional guacamole dip cause of the cottage cheese, but very delicious! Serve with chips or vegetables.
This is one of my dad's favorite recipes that he's handed down to my sisters and myself. It's a little different from traditional guacamole dip cause of the cottage cheese, but very delicious! Serve with chips or vegetables.