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Light and fluffy no bake cheesecake with a tart lemon taste.
cooking.nytimes.com
The simplest way to keep white-meat chicken moist and make it flavorful is to put fat and flavor inside — to stuff it Here is a chicken-cutlet take on negimaki, the Japanese dish of thinly sliced beef rolled around scallions You need only briefly cook the scallions in soy sauce and mirin before wrapping some pounded-out chicken cutlets around them
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This quick and simple recipe makes enough chocolate chip-studded cake to delight a crowd.
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These are a delicious make-ahead lunch to freeze as a handy lunch to bring to work! Just make, freeze, and then heat in the microwave for a very balanced meal.
cooking.nytimes.com
I first encountered jook, also known as congee, in Hong Kong at dawn after a very long night I was steered to an anonymous little place, where, I am quite sure, I was not the only person with a headache It was there that I discovered that this savory Chinese rice porridge was among the world's best breakfasts, especially after a night of indulgence
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Get Pasta Carbonara Recipe from Food Network
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Garlic is gently simmered with cumin, curry powder and chili powder, and then cooked with rice. It makes ordinary rice extraordinary!
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Meg Ray, the owner of San Francisco's Parisian-inspired pastry shop Miette, shares the secrets to her delightful confections in her first cookbook, which is named after the shop.
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Crumbled tofu is mixed with beans and vegetables in this thick, spicy meatless chili that is sure to please!
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Almost like a cupcake. If you want more chocolate and/or more sweetness, you might try adding chocolate chips.
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A very quick and flavorful crustless quiche I make often. Nice served with a green salad tossed with chunks of chevre, dried cranberries, toasted pecans and...
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This pie 's filling is made with lime gelatin, a splash of bitters, lime juice, condensed milk, and fluffy egg whites folded in. Then it 's poured into a baked pie shell and chilled overnight.