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This is a great creamy curry recipe. It is very mild, and unlike typical curries. A crowd pleaser!
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Get Ravenswood Rub Recipe from Food Network
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Lauren Chattman brings out the taste of the poppy seeds in this cake by soaking them in hot water. She lightly crushes the seeds in a blender before mixing them into the batter.
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This recipe is by Cathy Barrow and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Orange juice and poppy seeds add elegance to this quick and easy cake. Sour cream and pudding mix make it extra moist.
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Cook plain lentils with Indian spices such as turmeric and garam masala and you get this delicious, authentic dahl. This recipe uses spinach and coconut milk, which is optional. Perfect addition to rice and curry.
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I have always made this recipe with chicken breasts until my daughter became a vegetarian and asked me to adapt the recipe for tofu.
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Potatoes simmer with yellow mustard until they are yellow, tender, and infused with mustard flavor. It couldn't be a simpler way to add flavor to your most basic side dish.
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Get Southern Mustard Greens Recipe from Food Network
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Get Refrigerator Pickles: Cauliflower, Carrots, Cukes, You Name It Recipe from Food Network
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Kewpie® mayonnaise adds creaminess to this refreshing Japanese cabbage, daikon radish, and carrot coleslaw with a sesame seed dressing.
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Onion juice and toasted sesame seeds flavor this sweet and tangy salad dressing.