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Preheat oven to 400°F. Drain and trim the stem ends of the Brussels sprouts, pulling off any yellow outer leaves. Cut each sprout in half from stem to top. Toss sprout slices in a bowl with the olive oil, salt and pepper.
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1 head cauliflower (about 2 lbs.) cut into small florets 2 garlic cloves, minced 1 tbs. minced peeled fresh ginger ½ tsp. coarse salt 1 tbsp. + 2 tsp. extra virgin olive oil freshly ground pepper 2 tbsp. coarsely chopped fresh mint 1 tbsp. fresh lime juice
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Nutrition goldmine: Not familiar with the glories of kale? It has five times the amount of Vitamin A of Swiss chard and 12 times the amount of Vitamin C than spinach. To reduce cholesterol, use fewer eggs and increase egg whites (2 egg whites for one egg).
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ROASTED CELERY ROOT, RED ONIONS, MUSHROOMS, AND SAGE 3 medium red onions (about 1 1/2 pounds total) 3 pounds celery root (sometimes called celeriac) 5 tablespoons olive oil 2 teaspoons coarse salt 1 pound small white mushrooms 1/2 pound assorted fresh exotic mushrooms such as chanterelles and
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Creamed Celery with Pecans 4 cups celery, cut diagonally in 1/2 " pieces 2 tablespoons butter 2 tablespoons all-purpose flour 2 cups milk 1 teaspoon salt 3/4 cup pecan halves buttered bread crumbs Preheat oven to 400°. Grease 1 1/2 quart casserole.
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Rice is a staple of Cajun Country and rice flour is often used as a coating on seafood. The simple yam and chive cream sauce makes this recipe even more unique. INGREDIENTS:
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I should bake less. All these white flour aren't going to make me healthier.. I just have to finish my cheddar before it goes bad, bake another batch of these yummy scones, AND quit. I replaced milk with half and half because that's the only thing I had in my fridge.
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Making pâte à choux was one of the first things I learned in cooking school and I've had the pastry formula rattling around in my head ever since. When flavored with cheese and baked, it puffs into addictive gougères.
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Broccoli Carrot Frittata Yield: 4 servings 1- 10 ounce package frozen broccoli, chopped ½ cup diced carrots ¼ cup water 6 eggs ½ cup milk 1 Tablespoon dried minced onion 1 Tablespoon mustard ¼ teaspoon salt ¼ teaspoon pepper ½ cup shredded cheese Preheat oven to 350°F.
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Preheat the oven to 375 degrees F. In one saute pan, over medium heat, add 2 tablespoons of the olive oil. When the oil is hot, add the sausage and brown, about 6 to 8 minutes. Remove from the heat, drain and cool completely. In another saute pan, over medium heat, add the remaining oil.
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Preheat oven to 425 degrees. In a large skillet, heat oil until sizzling. Add curry powder and salt; stir until thoroughly mixed. Add potatoes. Cook, stirring, 3-5 minutes. Transfer to a baking sheet. Bake 15-20 minutes or until fork inserted in center of potato cube goes through.
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Preheat oven to 400 degrees F. In medium bowl, combine all ingredients mix well. Shape turkey mixture into 1 1/2" meatballs. Place meatballs on a 10 x 15-inch jelly roll pan. Bake 20 to 25 minutes, or until the internal temperature of the meatballs reaches 170 to 175 degrees F.
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This paprika chicken stew recipe is a cross between a goulash and a stew, brimming over with simmering chicken and colorful vegetables in a paprika sauce.
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