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this is an italian-style omelet with lots of color and taste. frittatas differ from omelets in that the vegetables are mixed into the eggs rather than used as a filling. a frittata is cooked very slowly and is not folded over. frittatas are not really
from high tech jewish cooking. haven't tried this one yet. it's a vegetable (and fruit) side dish. i've had tzimmes with chunks but this one has shredded apples and carrots which makes it a bit different.
make this brine for turkey or any poultry you enjoy! do take into consideration the nutritional facts will not be right. as for most of the brine does get washed away and discarded. serving size depends on the size of poultry you brine.
the unique blend of flavors and texture achieved by using a few ingredients, not commonly used in chili, make the difference. you will taste the results from using quality cuts of beef, bacon grease, chicken broth and pinto beans.
i always ordered the chicken gyoza in wagamama london - little parcels of meat with a crisp base - yummo. don't stress too much if you can't find the black vinegar, just make up your own sauce with soy etc. we use 'gow gee wrappers' here, but rz didn't re
i have made this several times in the past, it is a delicious way to make beef ribs...the sauce from this is really good. instead of broiling the ribs, you can grill then on the bbq, and then finish baking in the oven with the sauce. if you are making mo
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