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Foodie Friday: Creamy Garlic Red Wine Pasta

INGREDIENTS LIST FOR THE RED WINE PASTA * 1-1/2 cups red wine * 1-1/2 cups water * 8 ounces spaghetti * 1 tablespoon extra virgin olive oil * 3 garlic cloves, minced * 1/2 teaspoon red hot chili pepper *

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Foodie Friday: New Orleans Barbecue Shrimp

By: MARK BITTMAN • YIELD4 servings • TIME15 minutes Barbecue shrimp is an old New Orleans recipe that has nothing to do with barbecue or with grilling. Its name comes from the spicy, smoky flavor the shrimp derive from being

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Foodie Friday:Spaghetti with Pinot Grigio and Seafood

Ingredients 1 pound spaghetti pasta 1/4 cup olive oil 3 shallots, chopped 3 cloves garlic, minced 3/4 cup chopped sun-dried tomatoes 1 1/2 cup Pinot Grigio (or other white wine) 1 pound shrimp, peeled and deveined 2 pounds clams, washed

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Foodie Friday: Lobster Pasta With Yellow Tomatoes and Basil

A summer dish for you. DAVID TANIS •YIELD 4 to 6 servings •TIME 1 hour INGREDIENTS •4 lobsters, 1 1/4 pounds each, or 1 pound cooked lobster meat •1 pound sturdy pasta, like mafaldine, reginetti, lasagnetti, long ziti, macaroni, bucatini

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Foodie Friday: Brown Butter and Corn Pasta

Sweet summery corn and toasty browned butter stand out in this simple five-ingredient pasta — fancy enough for guests and ready in minutes! Ingredients 4 medium ears corn 1 lb. campanelle or fusilli pasta 6 tbsp. butter 1 c. Grated

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Foodie Friday: Taco Dogs

Add some Mexican flair to your favorite franks.   Ingredients: 8 oz. ground beef sirloin 1 tbsp. chili powder 1/2 c. salsa verde 6 hot dogs 6 hot dog buns shredded Cheddar crushed tortilla chips Shredded lettuce   Directions Using

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Foodie Friday: Summer Pasta With Zucchini, Ricotta and Basil

Summer Pasta With Zucchini, Ricotta and Basil •YIELD 4 to 6 servings •TIME 30 minutes INGREDIENTS •Extra-virgin olive oil •1 small onion, finely diced •2 pounds zucchini, sliced into 1/4-inch-thick pieces (for larger zucchini, cut in half lengthwise before slicing)

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Foodie Friday: SPEEDY BEEF STROGANOFF

Our tender beef Stroganoff can be made in less time but with just as much flavour as the classic Russian version. Seared steak, folded in near the end, is our sneaky cheat. •Prep time 40 minutes •Total time 45 minutes

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Foodie Friday:Roasted Feta With Honey

By:SARA DICKERMAN •YIELD 4 to 6 servings •TIME 30 minutes A drizzle of honey and a blast of heat transform a standard block of crumbly feta into an unexpectedly luscious, creamy spread for pita and vegetables. This, with a hunk

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Lemon Ricotta Pancakes with Blueberry Sauce

Talk about fluffy pancakes! Chef Lynn Crawford shares one of her favourite recipes that can easily be made for brunch or breakfast. BY CHEF LYNN CRAWFORD AND EGG FARMERS OF CANADA Servings 4people Type of Meal Breakfasts/Brunches Ingredients Lemon Ricotta

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The Pasta Sauce Hailed as the World’s Best Is Surprisingly Easy to Make at Home

Just as Julia Child changed the way Americans felt about French cooking, Marcella Hazan changed the way they felt about Italian cooking. And though she’s not a household name the way Child is, you’ve probably seen a copy of Essentials

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Foodie Friday: Penne Rigate with Brussels Sprouts and Gorgonzola

Active Time 20 MIN Total Time 35 MIN Yield Serves : 4 By: Marcia Keisel/ foodandwine. Com Ingredients 2 tablespoons extra-virgin olive oil  1 small red onion, thinly sliced 1 pound brussels sprouts—trimmed, loose outer leaves reserved and sprouts thinly

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Foodie Friday: BBQ Pork Tenderloin with Blueberry Sauce

Brought to you today by British Grocer Wholesale… Servings Prep Time 4-6people 40minutes Type of Meal Main Courses Ingredients Blueberry Sauce 3 slices Greenfield bacon chopped 1/2 cup shallots minced 1 jalapeño chilli seeded and minced 2 cups fresh blueberries

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Foodie Friday:Poulet à la Normande

Poulet à la Normande brought to you today by British Grocer Wholesale! * YIELDServes 4 * TIME1 hour For those that enjoy cooking on the weekend for family and friends, here’s a chicken recipe from Normandy, France. I guess you

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Foodie Friday: Robillita

A stew recipe to try this weekend. It’s called Ribollita meaning, “boiled again” and is from the Tuscany region of Italy. You prepare the stew and the toast with Parmesan is baked on top in the oven. About 50 minutes.

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