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orange chive mustard caper vinaigrette by CHEF ASHRAF ABD ALEEM ELKHARBOTLYorange chive mustard caper vinaigrette |
1 vote
6625 views
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Crunchy Green Bean Salad by Jennifer Bass
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2 votes
2465 views
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Homemade Pizza by Kim
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1 vote
1228 views
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Polenta Squares with Gorgonzola - Crostoni al Gorgonzola by Evelyn ScottFried polenta is a great treat, a snacking food of the sort one can go to a friggitoria and buy a cone of -- the frier takes a sheet of yellow butcher's paper, rolls it into a cone, and fills it with squares of polenta. But polenta is also a nice accompaniment to other fried foods at table, and is a perfect base for toppings of… |
2 votes
1880 views
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Basil-Walnut Pesto by Chef Feiny www.feintastingfoods.comTo help mix the pesto with the cooked pasta, blend 4 to 6 tablespoons of the pasta cooking water into 1/2 cup pesto before tossing. |
2 votes
1908 views
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Zucchini con Anice by BearNakedBaker
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1 vote
2744 views
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Tiramisu by Judi JeromeThis is adapted from Brown Eyed Baker. Just need to experiment with which liquor you prefer. I like the taste of Kaluha best. Can prepare and refrigerate 2-3 days ahead of serving. |
1 vote
1882 views
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Chicken Pasta Bowl with Asparagus and Sugar-pod Peas. by Doctor JoChicken Pasta Bowl with Asparagus and Sugar-Pod Peas. A medley of Spring vegetable favorites makes this pasta bowl delicious and healthy. |
1 vote
405 views
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Roasted Squash with Onion, Oregano & Mint by La Tavola Marche (farm, inn & cooking school)A new spin on squash: oregano & mint instead of cinnamon & nutmeg. This is one of my favorite Mario Batali recipes - best used with butternut squash or turban pumpkins the meaty flesh makes for a hearty fall dish. |
1 vote
2098 views
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