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Balsamic Dressing

(Cooking Light, May, 1996)

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Adobo-Marinated Pork Tenderloin with Grilled-Pineapple Salsa

(Cooking Light, September, 1999)

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Almond Joy Mousse Cake

(Every Day with Rachael Ray, August, 2007)

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Coconut Sour Cream Cake

(Bon Appétit, April, 1996)

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Red Wine and Onion-Braised Passover Brisket

(Sunset, April, 2012)

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Beer-Marinated Pork Tenderloin With Red Cabbage

(Bon Appétit, March, 2013)

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Almond Biscotti

(Cooks Illustrated, November/December, 2012)

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Classic Pasta Carbonara

(Fine Cooking, February/March, 2013)

A great carbonara is about balancing the cheese, eggs, pork, and pasta. Because there are so few ingredients, it’s important that they be high quality to make this dish a stunner. The secret is tossing beaten eggs with hot pasta off the heat so that the eggs thicken into a velvety sauce without scrambling. Eat the pasta very hot, while the sauce is still smooth and creamy.
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Banana Almond Cake

(Sunset, January, 1997)

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Olive Pesto

(La Cucina Italiana, July, 2013)

pesto di olive
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Grilled Bruschetta With Cherry Tomatoes and Olive Pesto

(La Cucina Italiana, July, 2013)

bruschetta con pomodorini e pesto di olive
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Genovese Basil Pesto

(La Cucina Italiana, July, 2013)

pesto alla genovese
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Basil Purée With Bruschetta and Goat Cheese

(La Cucina Italiana, July, 2013)

crema di basilico con bruschetta e formaggio di capra
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Roasted Quail With Wild Mushrooms

(Summerland by Anne Quatrano, 2013)

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On April 15, 2014, 5:49 am butterfly`105 said:

such a great recipe,the quail can be subsituted for chicken.


Antipasto Italian Roll-Ups

(Cooking Light, July, 2003)

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On April 15, 2014, 5:43 am butterfly`105 said:

interesting combination of mexican and italian.


Texas Tequila Milkshakes

(Williams-Sonoma Specials, Episode: "Red, White and Grill Featuring Williams-Sonoma", Season: 1)

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Spicy green olive tapenade

(Mercury News, October, 2007)

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Beef Tenderloin with Cool Horseradish-Dill Sauce

(Fine Cooking, December/January, 2014)

Horseradish is a classic pairing with beef. In this version, a room-temperature (or cold) beef tenderloin makes the perfect centerpiece for a buffet table, accompanied by a cool, creamy dill sauce.  Save any leftover sauce for roast beef sandwiches.
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Pork Tenderloin With Jalapeno Paste

(Everyday Food, July/August, 2003)

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Red Cabbage and Apple Salad

(Washington Post, November, 2013)

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Brown Sugar-Banana Muffins

(Southern Living, April, 2006)

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Capellini Soup With Rich Chicken Brodo

(Easy Entertaining With Michael Chiarello, Episode: Mi Bella Donne, Season: 7)

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Basmati Rice & Curry Casserole (Chana aur Sarson ka Saag Biryani)

(EatingWell, January/February, 2008)

Biryanis are rice-based casseroles that combine a saucy meat, vegetable or legume curry with basmati rice, whole spices, nuts and raisins. This particular dish is a nutritional powerhouse, thanks to the mustard greens and chickpeas. Look for the specialty spices—cardamom pods, saffron and garam masala—in the spice section of well-stocked supermarkets or online at penzeys.com.
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Apple ’n Spice Muffins

(Cooking Light, October, 1996)

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Berry Power-Up Smoothie

(Health, April, 2010)

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