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This Korean beef bowl is seasoned with green onions, ginger, soy sauce, and sesame and served over brown rice for a quick and easy dinner.
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Get Chicken Mozzarella Pasta Recipe from Food Network
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Get Chicken Tostadas Recipe from Food Network
cooking.nytimes.com
Beef tongue has none of the characteristic challenges of other ‘‘off-cuts’’ — its taste is clean and beefy and its texture is firm and fleshy Once braised, be sure to peel it while still warm and return it to its braising liquid to remain moist The cooked tongue will keep in the refrigerator for a week and can be used as a sandwich meat, a warm main dinner course, a cold meat salad for lunch — in almost all the ways you might use a beef tenderloin.
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They say that if your plate is full of colors, you're doing the right thing. Well, this colorful dish can be a garnish, side salad, or act as a dip/salsa with...
cooking.nytimes.com
This baked ziti is layered almost like a lasagna to ensure every bite has enough creamy ricotta, stringy mozzarella and tangy tomato sauce But the key to its success comes from undercooking the pasta during the initial boil so it stays perfectly al dente, even after a trip to the oven Heavy cream is added to prevent the ricotta from becoming grainy or dry during baking, letting it be its most luscious self
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Get Lamb Curry Recipe from Food Network
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This delicious sauce — nutty, salty, sweet and spicy — easily whizzes up in the blender and is also great with grilled chicken skewers or raw vegetables.
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Get Chicken Cacciatore Recipe from Food Network
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Dress up juicy pork chops with pineapple and caramelized red onions sauteed in brown sugar and pineapple juice for an easy everyday dinner.
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Leftover rice is mixed with cheese, egg, and seasoning to make pan-fried patties that will have you planning for leftover rice in the future.
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Get Breakfast Burritos with Chorizo Recipe from Food Network