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September/October 1994
Recipes
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Magazine
1
September/October 1994
Category
Recipes
quick
vegetarian
Wilted and Sauteed Tender Greens
5
(2)
quick
Sauteed Pork Chops with Mustard and Capers
5
(4)
2
vegetarian
quick
Creamy Parsnip Puree with Shallots
3.5
(2)
4
The Best Pie Dough - 8- or 9-inch Single Pie Shell
2
The Best Pie Dough - 10-inch Regular or 9-inch Deep-Dish Single Pie Shell
4
(1)
3
Pan-Fried Potstickers with Sesame Beef and Cabbage Filling
4.71
(7)
7
quick
Sauteed Pork Chops with White Wine Pan Sauce
4.4
(5)
2
The Best Pie Dough - Double Crust 10-inch Regular or 9-inch Deep-Dish
3.33
(3)
5
The Best Pie Dough - Double-Crust 8- or 9-inch Pie
3.33
(3)
vegetarian
quick
Simple Pureed Parsnips
4.5
(4)
2
Wontons with Curried Chicken, Carrot, and Basil Filling
2
vegetarian
Master Recipe for Pickled Vegetables
2.67
(3)
4
Roasted Butterflied Chicken with Tarragon-Mustard Pan Sauce
4
(4)
2
Pineapple Salsa
5
(1)
quick
vegetarian
Tender Greens with Raisins and Almonds
quick
Soy-Ginger Dipping Sauce
3.71
(7)
3
quick
vegetarian
Tender Greens with Cumin, Tomatoes, and Cilantro
2
(1)
1
Pear Brandy Custard Sauce
Steamed Shao Mai with Shrimp, Ginger, and Sesame Filling
quick
vegetarian
Tender Greens with Soy and Sesame
4
(2)
3
Sauteed Butterflied Chicken with Mushroom-Sage Pan Sauce
1
Pear and Dried Fruit Strudel
vegetarian
Escarole and White Bean Sauce with Garlic and Oregano
quick
vegetarian
Tender Greens with Indian Spices
4.25
(4)
3
quick
Chile Dipping Sauce
5
(1)
2
make ahead
vegetarian
Roasted Red and Yellow Pepper Sauce with Garlic
Grilled Butterflied Chicken with Rosemary, Lemon, and Garlic
3
(3)
2
Broiled Butterflied Chicken with Parmesan, Lemon, and Red Pepper Flakes
4
(2)
2
Sauteed Pork Chops with Pineapple Salsa
vegetarian
Zucchini, Red Pepper, and Tomato Sauce with Thyme and Mint
1
quick
Broccoli-Anchovy Sauce with Ziti
5