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Not sure where I got this from-I found it hand-written in my files. Cooking time includes refrigeration.
From Cooking Light June 2008. I like to add toasted pine nuts, feta cheese and crushed red pepper.
From Cooking Light May 2008. Good with this raita, cucumber raita, or mango chutney. I don't use the food processor as specified, I just chop everything very small in the beginning.
You may want to double or triple the dipping sauce. From Cooking Light
From Cooking Light. I don't always make the butter, but I do always double the chili powder and jalapenos.
From Cooking Light, I haven't made it yet, but it got good reviews on the Cooking Light website. Can sub ground beef or cooked chicken or turkey.
From Everyday with Rachael Ray, personally I would omit the cheese, but I'm posting as it was in the magazine.
From Cooking Light.
From Cooking Light. Serve with any burger or grilled dish.
From Bon Appetit. You can sub pine nuts for the hazelnuts if you like. This can be tossed with a pound of pasta (served warm or chilled), used as a topping for grilled chicken or spread on toasted slices of baguette or focaccia.
From Cooking Light. Serve on toasted buns. If the beef gets too dry during braising, just add more beef broth.
From Cooking Light
From Cooking Light. If you can't find buckwheat honey, substitute molasses.
From Cooking Light. Make at least an hour ahead to let flavors blend.
From Cooking Light. You will need skewers for this recipe. If you use wooden skewers, soak in warm water for at least 30 min before using.
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