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Luscious is the word for this Indonesian version of chicken and rice. Coconut milk spiced with cumin and coriander cooks into the rice and sauces the whole dish.
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Chunks of sweet apple balance out the flavor of the spicy Korean red pepper paste in this easy to make meal.
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Get A Vegetable Pie Filled with Spinach, Raisins, and Ras El Hanout, Topped with Herbed Bulgar Walnut Crust Recipe from Food Network
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A friend shared this recipe with us years ago and we have enjoyed it many times since. It's always a treat.
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Get Pork and Zucchini with Orzo Recipe from Food Network
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This mixture of black beans, avocado, corn, and bell pepper gets a boost of flavor from picante sauce and lemon juice for a delightful Mexican-inspired salad.
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A little char goes a long way with these sticky-and-sweet chicken thighs and seared brussels sprouts.
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Ana and Lydia's cannoli, recipe invented on July 31st, 2005. I spent a lot of time looking for a good recipe for cannoli shells and filling. Since no two were alike, and since instructions were a bit sketchy, I worked with a friend to come up with a good recipe, including some tips that we came up with along the way. Special equipment is needed such as cannoli tubes, a pasta machine and a pastry bag to help make these cannoli come out just like the ones at Italian restaurants and bakeries. Start with 1/2 cup of confectioners' sugar, and then add more to taste.
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Michel Nischan's supermoist beet cake is layered with a silky, rich whiskey custard.
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Chopped tomatoes, cucumbers, onions, and parsley combine with a drizzled dressing of lemon juice, olive oil, garlic, and mint leaves.
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This recipe was a dinner party experiment that went very, very right. I used chard from the local farm we joined and black lentils I had in the pantry. Chard...