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Get Guy's Spicy Spanish Rice Recipe from Food Network
Get Guy's Spicy Spanish Rice Recipe from Food Network
www.allrecipes.com
This glaze will dry to a hard shiny finish. Perfect as a base coat for cookies. Can be colored too; use as much food coloring as needed to create desired hue. Dries quickly.
This glaze will dry to a hard shiny finish. Perfect as a base coat for cookies. Can be colored too; use as much food coloring as needed to create desired hue. Dries quickly.
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Get Taco Soup Recipe from Food Network
Get Taco Soup Recipe from Food Network
Ingredients:
olive oil, scallions, beef chuck, taco, ranch dressing, green chiles, beans, corn kernels
cooking.nytimes.com
Mushrooms make a great filling for tacos and quesadillas Hot, smoky chipotle chiles complement the earthy flavor of the mushrooms You can use cremini or white button mushrooms or oyster mushrooms for this dish.
Mushrooms make a great filling for tacos and quesadillas Hot, smoky chipotle chiles complement the earthy flavor of the mushrooms You can use cremini or white button mushrooms or oyster mushrooms for this dish.
Ingredients:
olive oil, onion, oyster mushrooms, garlic, chipotle chile, cilantro, corn tortillas, queso fresco
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Get Maple Pecan Pie Recipe from Food Network
Get Maple Pecan Pie Recipe from Food Network
Ingredients:
corn syrup, good honey, maple syrup, butter, eggs, bourbon, vanilla, orange, salt, pecan
cooking.nytimes.com
Use large sea scallops, which are often labeled “u/10” or “u/12,” which stands for under 10 or 12 to a pound And try to get dry scallops as opposed to wet ones, which have been treated with chemicals to extend their shelf life and add moisture Dry scallops exude much less liquid when cooked and have better texture and flavor
Use large sea scallops, which are often labeled “u/10” or “u/12,” which stands for under 10 or 12 to a pound And try to get dry scallops as opposed to wet ones, which have been treated with chemicals to extend their shelf life and add moisture Dry scallops exude much less liquid when cooked and have better texture and flavor
www.simplyrecipes.com
Bright pink and refreshing cranberry sorbet, made with fresh cranberries, sugar, cranberry juice, and orange zest.
Bright pink and refreshing cranberry sorbet, made with fresh cranberries, sugar, cranberry juice, and orange zest.
www.allrecipes.com
A quick, simple recipe utilizing all of New Jersey's favorite summer produce: tomatoes, peaches, and corn. Easily adjusted to suit your fancy in terms of sweet/spicy. A favorite in my house, where the saying goes 'the spicier the better,' and this salsa has the taste of sweet peaches in the background.
A quick, simple recipe utilizing all of New Jersey's favorite summer produce: tomatoes, peaches, and corn. Easily adjusted to suit your fancy in terms of sweet/spicy. A favorite in my house, where the saying goes 'the spicier the better,' and this salsa has the taste of sweet peaches in the background.
www.allrecipes.com
Cream cheese, chopped olives, a bit of mayo, and shredded pepper Jack cheese make a quick, crowd-pleasing dip.
Cream cheese, chopped olives, a bit of mayo, and shredded pepper Jack cheese make a quick, crowd-pleasing dip.
cooking.nytimes.com
There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas
There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas
Ingredients:
flour, neutral oil, chuck, white onion, cloves, pepper, tomatoes, chile, cumin, oregano, chicken stock, corn tortillas, cheddar cheese
www.delish.com
In this riff on corn chowder, the Beekman boys toss corn, potatoes, and bacon with cider vinegar. They grow at least five varieties of sweet corn each summer, and they're always coming up with new ways to use it.
In this riff on corn chowder, the Beekman boys toss corn, potatoes, and bacon with cider vinegar. They grow at least five varieties of sweet corn each summer, and they're always coming up with new ways to use it.
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Amanda Hesser and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
salt, grits, corn kernels, prawns, olive oil, lemon, lemon juice, breakfast radish, salad, parsley leaves, chives