Articles filed under Recipe
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Angel Food CakeAug 09, 2011 12:00 am - 1½ cups superfine sugar, divided 1 cup cake flour, sifted 12 egg whites, room temperature ¼ teaspoon salt 1½ teaspoons cream of tartar 1 teaspoon vanilla extract ½ ...
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Fire and Ice Melon SaladAug 08, 2011 11:00 pm - 1 small, ripe cantaloupe, peeled, seeded and cut into ¾-inch dice (for 2 cups) ½ small seedless watermelon, peeled and cut into ¾-inch dice (for 2 cups) ½ large hon...
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Ruby SangriaAug 08, 2011 12:00 am - 1 bottle (750 ml) red wine ½ cup brandy ½ cup orange-flavored liqueur ½ cup orange juice ¼ cup sugar 3 cups orange wedges, divided 3 cups red apple wedges, divided ...
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Fresh Fig SorbetAug 05, 2011 12:00 am - 1 cup sugar 3 cups water 1 cup crushed fresh figs, variety of choice Combine sugar and water in a small saucepan and place over high heat. Cook, stirring cons...
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Omelet in a BagAug 04, 2011 12:00 am - 8 large eggs ½ cup milk Salt and pepper ½ cup chopped onion ½ cup chopped green or red bell pepper ½ cup chopped button mushrooms ½ cup chopped zucchini ½ cup chopp...
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Campfire Salmon CakesAug 04, 2011 12:00 am - 1 can (14.75 ounces) salmon, preferably wild Alaska salmon ¼ cup mayonnaise ¼ cup cracker crumbs (from saltines or other crackers) ¼ cup chopped scallions 1 egg wh...
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Lamb Chops with Mint-Yogurt SauceAug 02, 2011 12:00 am - 1 cup plain Greek-style yogurt 2 tablespoons chopped fresh mint 2 cloves garlic, minced 1 shallot, minced 1 tablespoon lemon juice Salt and ground black pepper 1 ta...
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Fall Off the Bone Slow Cooked Baby Back RibsAug 02, 2011 12:00 am - 18 ounces (1½ bottles) lemon-flavored beer (such as Leinenkugel Summer Shandy) 1 slab (about 2 pounds) pork baby back ribs ¼ cup brown sugar Rub ½ cup brown sugar ...
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Chilled Cantaloupe SoupAug 02, 2011 12:00 am - ¾ cup water ½ cup mint leaves 2 kaffir lime leaves Zest and juice of 2 limes 2 medium cantaloupes 2 tablespoons honey ½ cup sparkling wine (such as Prosecco) Slive...
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Penne with Mushrooms and MintAug 02, 2011 12:00 am - 1½ pounds mixed mushrooms, such as shiitake, bluefoot, oyster, chanterelle and hedgehog ¼ cup plus 2 tablespoons olive oil Salt and ground black pepper, to taste 2...