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Category: Traditional recipes


Date-Caramel Apple Pops Traditional recipes

Date-Caramel Apple Pops

Caramel apple pops get a nutrition boost from an unsuspected ingredient. Traditional caramel sauce abounds with added sugars, butter, and half-and-half. Our plant-based riff acquires its sweetness from fiber-rich dates, which help slash calories in half. Serve these kid-friendly, fruit-tastic pops at Halloween parties or any fall festivity for a healthier alternative to candy and cakes.

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Spring Vegetable Primavera Traditional recipes

Spring Vegetable Primavera

YieldServes 3 (serving size: 1 ½ cups)In-season vegetables need little embellishment, so a jolt of fresh herbs and salty Parmesan work beautifully to bring this pasta-alternative recipe to life. The veggie noodles are an assortment of carrots, zucchini, and asparagus, but feel free to use any sturdy vegetable that you can run through a spiralizer.

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Glazed Pumpkin Sugar Cookies Traditional recipes

Glazed Pumpkin Sugar Cookies

How to Make ItStep 11. Combine first 4 ingredients; stir with a whisk to combine.Step 22. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add pumpkin puree and vanilla; beat at medium speed until well blended (about 1 minute).

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Beet Kvass Traditional recipes

Beet Kvass

Kvass is a traditional Eastern European fermented beverage commonly made from rye bread. Here, nutrient-rich beets are used to create a briny, probiotic-packed beverage that boasts many health benefits. The fermentation process unlocks key nutrients and makes them more available for your body to absorb.

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Sweet and Spicy Snack Mix Traditional recipes

Sweet and Spicy Snack Mix

YieldServes 14 (serving size: about 1/2 cup)Halloween snacks are meant to be munched by the handful, which is why we love this crunchy, spicy, savory-sweet snack mix. Whole-grain air-popped popcorn is an excellent “filler,” adding volume to the mix without upping more sodium- and calorie-heavy ingredients.

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Quick Texas Chili Traditional recipes

Quick Texas Chili

YieldServes 4 (serving size: about 3/4 cup chili and 1/2 cup rice)This easy Texas chili recipe utilizes instant umami-boosters, like Worcestershire sauce and tomato paste, to build rich flavor quickly. Flank steak cooks in minutes yet has the beefiness of tougher cuts like brisket. Coating the meat in flour before searing allows for more browning and will help add body to the chili.

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Shrimp and Sweet Potato Kakiage Traditional recipes

Shrimp and Sweet Potato Kakiage

How to Make ItStep 1To julienne the sweet potatoes, cut a sliver from one broad side of each sweet potato. Steady it on the flat side and begin slicing it as evenly as possible into very thin (about ⅛-inch) planks; it is more important that they be uniformly thin than any exact thickness. Stack the planks up, then slice them lengthwise into matchstick-size pieces.

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Five-Spice Chicken Breasts with Sesame-Orange Beans Traditional recipes

Five-Spice Chicken Breasts with Sesame-Orange Beans

Step 1Heat 1 tablespoon canola oil in an oven-safe skillet over medium-high. Sprinkle chicken with five-spice powder and salt. Add chicken to pan; cook 5 minutes on each side or until done. Remove from pan. Let stand 5 minutes. Cut across the grain into slices.Step 2Add remaining 1 tablespoon canola oil to pan.

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Hibiscus and Blood Orange Punch Traditional recipes

Hibiscus and Blood Orange Punch

Total Time2 Hours 20 MinsYieldServes 8 (serving size: about 3/4 cup)The deep garnet color from hibiscus and blood oranges adds plenty of drama to this sparkling drink. The tea base also keeps the beverage much lower in sugar than soda or other juice-based punches. Make sure to let the tea bags steep in the hot water for the best flavor.

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Sweet Potato Milk Bread Dough Traditional recipes

Sweet Potato Milk Bread Dough

How to Make ItStep 1In the bowl of a stand mixer or a large bowl, gently stir together the 1 cup warm milk, 1 tablespoon of the sugar, and the yeast. Let stand until the mixture becomes foamy, about 5 minutes.Step 2Add the sweet potato puree, the remaining 4 tablespoons sugar, the eggs, butter, and salt to the yeast mixture.

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Stuffing Muffin Cups Traditional recipes

Stuffing Muffin Cups

These are portable, snack-sized Thanksgiving meals that make good use of leftover stuffing, turkey, cranberry sauce, and gravy—perfect for packing in work or school lunches. Baking them crisps up the edges nicely, and a drizzle of cranberry sauce adds familiar sweet tartness.How to Make ItStep 1Preheat oven to 350°F with oven rack in bottom position.

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Smoked Salmon Breakfast Casserole Traditional recipes

Smoked Salmon Breakfast Casserole

When you& 39;re looking for a breakfast that is both elegant and easy this holiday season, our crowd-pleasing casserole is just the ticket. This multilayered marvel is loaded with crispy potatoes, hot-smoked salmon, and a smattering of fresh herbs. Cottage cheese naturally melds into the eggs, creating pillowy lightness throughout the mixture, while goat cheese creates dense pockets of creaminess.

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Molasses Crinkle Cookies Traditional recipes

Molasses Crinkle Cookies

Total Time2 Hours 30 MinsYieldServes 36 (serving size: 1 cookie)These soft, chewy, beautifully spiced gingerbread cookies look like they just took a romp in fresh snow—a holiday look that saves you the trouble of having to ice each one. A dual coat of granulated and powdered sugar will help the slightly sticky dough balls hold their shape and get that crinkled texture.

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Winter Radish Salad With Parsley And Olives Traditional recipes

Winter Radish Salad With Parsley And Olives

YieldServes 8 (serving size: about 1/2 cup)Instead of vinegar, the dressing for this salad leans on lime juice for freshness and olive brine to enhance the flavor of the olives. Since black radishes can sometimes be a little tough, slice them as thinly as possible; use a mandoline to make this task easier.

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Mujadara Traditional recipes

Mujadara

Step 1Bring 4 cups water to boil in a small pot over high. Add rice and 1/2 teaspoon salt, and boil for 10 minutes. Drain. While the rice parcooks, halve and thinly slice the onions horizontally.Step 2Heat a medium pot or baking dish with a lid over medium-high, and then add 3 tablespoons olive oil. Add sliced onions, thyme, and remaining 1 teaspoon kosher salt.

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Spiced Rum-Caramel Sauce Traditional recipes

Spiced Rum-Caramel Sauce

Parents, coworkers, and family friends will swoon over this “adult” caramel sauce spiked with rum and warm spices. It makes an excellent final touch to pound cake, vanilla ice cream, or bread pudding. To reheat, microwave the desired amount of caramel in a microwave-safe dish at HIGH 45 seconds, stirring every 15 seconds until pourable.

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Ruthenian Mushroom Soup Traditional recipes

Ruthenian Mushroom Soup

How to Make ItStep 1Ideally, you should soak the dried mushrooms in a quart of warm water overnight to rehydrate them. The soaking liquid is the soup stock, so be careful not to throw it away.Step 2When mushrooms are soft, remove from water, squeezing most of the liquid back into the bowl. Trim away hard woody parts of the stems.

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Golden Raisin-Charred Radicchio Couscous Traditional recipes

Golden Raisin-Charred Radicchio Couscous

Step 1Bring water to a boil in a small saucepan; stir in uncooked whole-wheat Israeli couscous and golden raisins. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Place couscous mixture in a bowl.Step 2Heat extra-virgin olive oil in a cast-iron skillet over medium-high. Add radicchio, cut lengthwise into quarters, to pan; cook 5 minutes, turning to brown on all sides.

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Coriander-Crusted Pork Tenderloin with Roasted Potatoes Traditional recipes

Coriander-Crusted Pork Tenderloin with Roasted Potatoes

YieldServes 4 (serving size: 3 oz. pork, 3/4 cup potatoes, and 2 Tbsp. sauce)ByJulia LevyDecember 2017Crushed whole spices create a beautiful crust on a seared and roasted pork tenderloin. You don& 39;t need a spice grinder or mortar and pestle; place the peppercorns and coriander seeds in a ziplock bag and crush gently with a small, heavy skillet until very coarsely ground.

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Bacon-and-Apple Braised Cabbage Traditional recipes

Bacon-and-Apple Braised Cabbage

YieldServes 4 (serving size: 3/4 cup)Cabbage has a naturally high water content; it will wilt considerably in the pan with just 1/2 cup added liquid. We add the sweet (apple and brown sugar) and tangy (sherry vinegar) flavors toward the end of braising so they stand out in the finished dish. If you don’t have sherry vinegar, you can substitute apple cider vinegar.

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