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Content tagged with “June/July 2006” (Page 3)

Taco Salad
A super-quick blend of reduced-fat sour cream and salsa serves double duty as salad dressing and seasoning for the meat...
Turkey Kibbeh
Kibbeh, a seasoned lamb and bulgur mixture, is one of the national dishes of Lebanon. It's often served raw,...
Shaker-Style Smoked Chicken Thighs
Based on a recipe of the Shakers, a Quaker splinter group that flourished in the Eastern U.S. in the mid-19th century,...
Turkey-Stuffed Portobello Mushrooms
We use portobello caps to make these dinner-sized stuffed mushrooms that are big on flavor without being overly rich....
Five-Spice Turkey & Lettuce Wraps
Based on a popular Chinese dish, these fun wraps also make appealing appetizers for entertaining. Make it a meal: Serve...
Strawberry Shortcake
Besides succulent fresh, ripe strawberries, the key to a great strawberry shortcake lies in the quality of the biscuit...
Creamed Corn
Our take on this classic is subtly flavored and every bit as creamy as the full-fat original.
Roasted Corn with Basil-Shallot Vinaigrette
A simple combination - roasted corn with a basil vinaigrette - has a fresh flavor that is pure summer.
Southwestern Calico Corn
Peppers, cumin and chili powder are a natural combination with corn and hominy (dried corn that's had its hull...
Grilled Corn with Chipotle-Lime Butter
Fresh lime and smoky chipotles makes this compound butter the perfect match for sweet corn. When the corn season is...
Chimichurri Sauce
Chimichurri sauce is a tangy herbal accompaniment that can liven up any meat or poultry dish.
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