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Cap'n Crunch Pancakes use one breakfast food to make another: crushed cereal is turned into fluffy pancakes with a malted milk glaze. Oh, and there's a full can...
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This fantastic salad combines cucumbers with two types of miso, toasted sesame, and pine nuts. Be sure to use firm and super-crunchy cucumbers with few seeds.
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Turmeric colors the rice, while coconut milk and sweetened coconut give this rice cooker side dish a nice, unique flavor.
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Red bell peppers are baked, then stuffed with brown rice, chard, and black-eyed peas.
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Serve warm or cool, topped with powdered sugar or whipped cream. For best results use a tart baking apple such as Cortland, Rome, or Northern Spy.
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Jalapeno peppers stuffed with cream cheese and coated with a spicy breadcrumb mixture are always a treat. Serve them hot with pepper jelly and sour cream.
cooking.nytimes.com
This recipe works equally well with bok choy or sturdy greens, both of which have tough ribs and leaves that have a cruciferous flavor I steam them for a minute before stir-frying so the leaves won’t be too tough.
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Recipe for Vietnamese Dressing, as seen in the April 2007 issue of 'O, The Oprah Magazine.'
cooking.nytimes.com
Chorizo boudin balls are an appetizer akin to Italian arancini in which Cajun dirty rice is studded with spiced pork and enriched with creamy chicken livers before being draped in panko, fried and served with a garlic aioli Hearty yet refined, these can be made ahead, chilled (or even frozen) and then cooked just before guests arrive.
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Delicious peanut sesame chicken dish, served over pearl rice (sushi rice).
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Tropical mango and hot serrano peppers flavor a salsa that is chunky in a smooth, saucy base.