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Rice is simmered in chicken broth with jalapenos, green onions, and sherry, then tossed with cilantro and parsley for a spicy and unique side dish.
cooking.nytimes.com
This dressing is a good match for bean salads and for roasted vegetables, and it goes well with grains and fish.
www.delish.com
The secret to this sweet, slightly tangy dish: the touch of sherry vinegar in the glaze.
www.chowhound.com
A crunchy baguette stuffed with smoked duck, arugula, blue cheese, and cherries.
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A marinade of soy, oyster sauce, sherry, salt and pepper infuse these wings with enough flavor to fly - or fry!
www.simplyrecipes.com
Bok choy cooked with garlic, sherry, chicken broth, and prosciutto.
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A quick stir-fry recipe of tofu and snow peas with a little spice from red pepper flakes.
www.allrecipes.com
This Cheddar cheese bread pudding is delicious served either hot or cold with a salad.
www.allrecipes.com
This is an easy-to-make, light and zesty Mediterranean-flavored hummus. A hit with my friends and family, this is great as an appetizer, side dish, or versatile dip for veggies, pita or chips.
cooking.nytimes.com
I can’t remember where I heard or read about massaging raw kale with olive oil and a little salt, but it is a very effective way to soften the leaves just a bit if you are not cooking the kale This briny slaw gets its crunch from red cabbage and walnuts
www.allrecipes.com
A traditional martini invented in Quantico, Virginia has an easy-to-remember formula: 5 parts vodka, 4 parts gin, 3 ice cubes, 2 parts pale dry sherry, and 1 part water. Serve it ice-cold.
Ingredients: vodka, gin, ice, dry sherry, water
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