Tomato, avocado, and bacon come together in a sandwich that defies all expectations.
there is nothing wrong with eating raw eggs-people put them in blended drinks all the time. If you have young children or a compromised immune problem-avoid. If you're still a scaredy cat-coddle them first-put them in a small bowl, pour hot water over the eggs-let them sit in the hot water 5 minutes.
It's not the yolk but the whites if you're wary and lemon juice/vinegar kill bacteria. Also, crack your eggs on a flat surface not the edge of a bowl, for instance.I wasn't a scaredy cat - just wasn't clear if I should use a raw or hard boiled egg.Hi Mari! Yes it is a raw egg, but if you have issues you can certainly find pasteurized eggs at almost any market nowadays.
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Lamb Biftekia with Anchovy, Sun-Dried Tomato, and Mint Recipe on Food52Biftekia is basically the Greek word for burger. After I graduated high school in 1999 my parents took myself and my sisters to Greece and I ate this several times, usually made with ground lamb, these were often served on skewers and served with different condiments. I decided to try my hand at my own version of these, which are similar to meatballs or meatloaf, I used American ground lamb and combined it with a few other seasonings. For my sauce I used another flavor packed pantry item….ANCHOVIES! Packed in olive oil and salt these lil’ babies can add umami flavor and depth to many dishes. Anchovies are not just for pizza, they are a great way to add the salt element to a dish, and I used mint, lemon, capers and sundried tomatoes to round out the flavors and served with the lamb biftekia it balanced out perfectly. Similar to the use of the condiment Nuoc Cham in Vietnamese cooking, this condiment can be used with a variety of roasted meat, veggies, or even as a topping for pasta.
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Lamb Biftekia with Anchovy, Sun-Dried Tomato, and Mint Recipe on Food52Biftekia is basically the Greek word for burger. After I graduated high school in 1999 my parents took myself and my sisters to Greece and I ate this several times, usually made with ground lamb, these were often served on skewers and served with different condiments. I decided to try my hand at my own version of these, which are similar to meatballs or meatloaf, I used American ground lamb and combined it with a few other seasonings. For my sauce I used another flavor packed pantry item….ANCHOVIES! Packed in olive oil and salt these lil’ babies can add umami flavor and depth to many dishes. Anchovies are not just for pizza, they are a great way to add the salt element to a dish, and I used mint, lemon, capers and sundried tomatoes to round out the flavors and served with the lamb biftekia it balanced out perfectly. Similar to the use of the condiment Nuoc Cham in Vietnamese cooking, this condiment can be used with a variety of roasted meat, veggies, or even as a topping for pasta.
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Linguine with Blistered Sungold Tomatoes, Smoked Sausage, and Basil Recipe on Food52
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Sesame Noodle Salad with Seared Mushroom 'Scallops' Recipe on Food52Perfect for warm days, this chilled noodle salad is slightly spicy and pairs perfectly with the warm seared mushrooms. I made this dish one night just cleaning out my fridge with what I had on hand! I used king oyster mushrooms for the 'scallops,' but this recipe would also be great with leftover grilled chicken or pork!
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All-in-One Sheet-Pan Brown Rice with Sweet Potato and Broccoli Rabe Recipe on Food52This recipe uses a reliable, forgiving method for cooking grains on a sheet pan in the oven—a huge win for weeknight (or holiday) cooking. Plus, when you cook the rice on the same pan where you just roasted vegetables and sautéed alliums, you'll channel all of that collective flavor straight into your grains. So where other grains salads can be bland and one-note, this one builds flavor at every step of the way.
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