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Charishma_Ramchandani
This is from the SLIMLINES column of the Thursday magazine. I hope you enjoy it!
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cyaos
Yet another recipe from my mother-in-law, who is probably the best cook that I personally know. This is, hands down, our favourite way to eat salmon in our house - and we eat a lot of it! The spice portion can be doubled and stored for later - I typically double or triple the recipe and store it in an airtight jar so that it is available whenever I want it.
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Sweet Jezebel
Made with fresh corn, this is a wonderful side dish for when corn is plentiful and inexpensive in the market. Recipe from allrecipes, posted by CaliforniCajun.
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Dreamer in Ontario
I found this recipe in Cooking Light Annual Recipes 2008. It's being posted for ZWT. You can use this rub on white-fleshed fish fillets such as catfish or snapper, chicken breasts, shrimp, sprinkled on burgers or lightly oiled corn on the cob.
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P_D
Piercing holes in the meat makes the flavour better.
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David04
I used catfish in this recipe, but it is good with any kind of fish.
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David Bonom, Cooking Light MARCH 2011
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Coastal Living SEPTEMBER 2000
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Kate Merker, Real Simple JANUARY 2007
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Oxmoor House Healthy Eating Collection, Oxmoor House 2004
Julienne is a term that means to cut food into thin matchstick-sized strips. Quickly cut julienne strips by cutting the vegetable into 1/8-inch-thick slices. Then, stack the slices and cut lengthwise into thinner strips.
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Oxmoor House Healthy Eating Collection, Oxmoor House 2008
We tested with fresh citrus fruit, but you can use refrigerated bottled grapefruit sections to cut down on prep time.
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Christopher
Ingredients: 1/4 cup red wine vinegar 1/4 cup balsamic vinegar 1/4 cup tomato juice 1 tablespoon olive oil 2 teaspoons Dijon mustard 2 teaspoons stone-ground mustard 1/4 teaspoon coarsely ground pepper 4 (4-ounce) portobello mushroom caps (about 5 ...
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