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Whole Roast Chicken With 40 Brussels Sprouts from Food & Wine

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Basic Meatloaf

(EatingWell, January/February, 2013)

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On June 14, 2013, 4:17 pm waterbabe said:

cant get recipe for cooking


Chunky Orange and Pomegranate Marmalade

(Bon Appétit, November, 2003)

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Cream Of Fresh Tomato Soup

(Barefoot Contessa, Episode: Herb Hall Of Fame, Season: 2)

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Eggplant Steaks With Pumpkin, Tomato, And Mushroom Ragout

(Gourmet, September, 2000)

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Tamale Dough (Masa)

(Food & Wine, October, 2012)

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Pork Tamales with Double-Chile Sauce

(Fine Cooking, December/January, 2009)

There are different styles of tamales throughout Latin America, but their essential components—masa, a filling, and a wrapper—are the same. Wrapped in corn husks and served with a smoky chile sauce, these are traditionally Mexican.
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Pork Tamales in Salsa Verde

(Mod Mex by Scott Linquist and Joanna Pruess, 2007)

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Cornmeal Tamales

(The Tex-Mex Cookbook by Robb Walsh, 2004)

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Chipotle Pork Tamales With Cilantro-Lime Crema

(Cooking Light, December, 2012)

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Chicken Tamales With Tomatillo-Cilantro Salsa

(Food & Wine, October, 2012)

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Beef Tamales

(Cooking Light, December, 2007)

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Lower fat version of traditionally high fat food

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Chinese Pork & Vegetable Hot Pot

(EatingWell, January/February, 2008)

The richly flavored red braises characteristic of Chinese cooking make warming winter meals that can be adapted to a slow cooker. Typically, seasonings of anise, cinnamon and ginger distinguish these dishes. Pork shoulder becomes meltingly tender during the slow braise. Serve over noodles or brown rice, with stir-fried napa cabbage.
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Chinese long bean salad with tangerines and sherry-mustard vinaigrette

(Mercury News, September, 2007)

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Chinese chicken salad

(Chinese Cooking Our Legacy, August, 2007)

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Chinese Chicken Salad

(Gourmet, June, 2006)

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Chinese Chicken Noodle Soup with Sesame and Green Onions

(Bon Appétit, February, 2002)

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Chinese Chicken Broth

(Fine Cooking, October/November, 2013)

The importance of using good broth for Chinese cooking (and really, any cooking) cannot be overstated. This simple broth—flavored with ginger, garlic, scallions, and cilantro—makes a fantastic base for many recipes, including soups, sauces, and marinades, and is also perfect for blanching and poaching.
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Chinese Chicken and Cabbage Stir-Fry

(Washington Post, January, 2011)

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Chinese Celery Strips

(Gourmet, August, 2004)

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Chinese Cabbage With Ginger

(Boston Globe, May, 2009)

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Chinese Cabbage Salad

(Southern Living, May, 2005)

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Chinese Black Pepper Pork and Spinach Salad

(Sunset, December, 2012)

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Chinese Bistro Ribs

(Gourmet, May, 2004)

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Chinese Beef With Broccoli

(Food Network Magazine, June, 2011)

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Fish with Tomatoes and Chili

(Sunset, April, 1997)

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