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Copyright of 5 Ingredients 15 Minutes is the property of Editions Pratico-Pratiques and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Plaisir au Menu avec Caty is the property of Editions Pratico-Pratiques and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The article discusses the success story of Locanda Verde, a New York City restaurant co-founded by Robert De Niro and his partners. Despite a challenging start, the restaurant gained popularity for its urban Italian cuisine and celebrity clientele. The partners later formed the NoHo Hospitality Group and expanded their restaurant empire. They recently opened a second Locanda Verde location in Hudson Yards, reflecting on the changing landscape of fine dining in New York City. The article also touches on the partners' approach to hospitality, the restaurant's aesthetic, and the evolution of Italian wine consumption. [Extracted from the article]

"The ultimate comfort food" is an article discussing the release of a new cookbook called Ottolenghi Comfort, written by Yotam Ottolenghi and co-authors Helen Goh, Verena Lochmuller, and Tara Wigley. The cookbook offers a variety of comfort food recipes that aim to nourish and delight readers. Some of the featured recipes include white-poached chicken with Chinese cabbage and peanut rayu, quick ramen noodles with mushrooms, and shawarma meatloaf with caramelized onions. The article provides detailed instructions for each recipe, including tips for preparation and serving. Additionally, the document provides three recipes from the cookbook, including a courgette and fennel lasagna, Indonesian-style home fries, and quick ramen noodles with mushrooms. Each recipe includes ingredient lists and step-by-step instructions. [Extracted from the article]

Classic Rock magazine's "Hot List" features a selection of new rock tracks and emerging artists to watch out for. The list includes a diverse range of genres and styles, such as prog, pop-rock, Americana, alt-rock, and more. Some notable artists mentioned include Louise Patricia Crane, Nathaniel Rateliff & The Night Sweats, LowLives, Bill Fisher, The Mysterines, The Hot Damn!, The Moon City Masters, Grace Bowers & The Hodge Podge, Mother Vulture, and Nate Bergman. The article encourages readers to explore these artists further and mentions that they may be performing live or releasing new music in the summer. [Extracted from the article]

This article provides several recipes using mince as the main ingredient. The recipes include a taco mince dish served on rolls with corn slaw, Indian pappadum nachos with chickpeas and curry paste, a one-pan moussaka with lamb mince and white sauce, meatballs in mushroom sauce served with spaghetti and zucchini, pork gyoza salad with a sesame dressing, and a pork and fennel meatloaf with a glaze. Each recipe includes step-by-step instructions and tips for variations. [Extracted from the article]

The article celebrates the 50th anniversary of the iconic Australian music show, Countdown, which launched the careers of many artists and shaped the music industry. Countdown was one of the first shows to champion music videos and had a significant influence on Australian and global music scenes. Hosted by the legendary Ian "Molly" Meldrum, Countdown was a cultural phenomenon that broke acts, influenced record deals, and introduced new music to audiences. The show's lasting legacy is attributed to Molly's passion, intuition, and dedication to music. [Extracted from the article]

This article from Southern Living provides several single-pan recipes for busy back-to-school nights. The recipes include a Cast-Iron Roast Chicken, Sheet Pan Pork Chops, Our Best Stuffed Peppers, One-Pot Chicken Pasta, and Sheet Pan Meatloaf. Each recipe includes a list of ingredients and step-by-step instructions for preparation. The article also offers tips and suggestions for serving and garnishing the dishes. [Extracted from the article]

The article, titled "Meatloaf Mondays," tells the story of a young girl named Malia who is tired of her mom's repetitive meal plan. Malia's frustration leads her to participate in a cooking competition at school, where she seeks help from her neighbor, Mrs. Benny, to create a unique recipe. With Mrs. Benny's guidance, Malia learns about using fresh ingredients and cooking with her senses. Although Malia doesn't win the competition, she finds joy in seeing her family enjoy the meal she made. The article emphasizes the importance of creativity and trying new things in cooking. [Extracted from the article]

This document titled "BAKE NO MISTAKE!" provides recipes for various dishes that can be prepared in the oven. The recipes include Roast Salmon with Pine Nut Crumb, Lamb & Rosemary Pie, Italian Sausage, Olive & Ricotta Pasta Bake, One-Pan Spanish Feast, Pumpkin, Chickpea & Kale Pilaf, and Herb & Feta Meatloaf. Each recipe includes a list of ingredients and step-by-step instructions for preparation. The document also includes colorful photos of the dishes. [Extracted from the article]

Copyright of Allgemeine Fleischer Zeitung is the property of dfv Mediengruppe and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Allgemeine BäckerZeitung is the property of dfv Mediengruppe and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The article focuses on three diverse restaurants: A&J Restaurant in Rockville and Annandale, known for its handmade noodles, dumplings, and a rich menu of treasures; Agni in Sterling, a South Indian eatery with a focus on eggs, flavorful curries, and comforting dishes.

Make the MSG ranch: b Whisk together all MSG ranch ingredients in a medium bowl. Salted MSG Caramel TOTAL 25 MIN; MAKES ABOUT 1½ CUPS I Spiked with MSG for a bit of added complexity and to keep the sweetness level in check, this velvety sauce is great in both sweet and savory applications. It's time to reclaim the lost American art of cooking with MSG. [Extracted from the article]

A review is offered for the dynamic Georgia's Atlanta culinary scene, highlighting a Taiwanese fried chicken spot in Doraville, a coastal cuisine gem in Midtown, and a plant-based eatery from Florida.

The article discusses the enduring mystery surrounding the meaning of the phrase "I'd Do Anything For Love (But I Won't Do That)" in Meat Loaf's iconic power ballad. It delves into the history of the singer's collaboration with songwriter Jim Steinman, leading to the creation of the song and its success as a chart-topping hit. Despite the public's confusion over the song's central concept, it became a commercial success and solidified Meat Loaf's place in rock music history. [Extracted from the article]

2 In a bowl, mix mince, couscous, onion, coriander, zest, egg, garlic, chilli and coriander. 5 Toss cooked pasta, cheese and parsley through mince. BOLOGNESE PASTA BAKE SERVES 4-6 PREP 10 MINS COOK 35 MINS • 300g penne pasta • 1 tbsp olive oil • 1 onion, finely chopped • 2 garlic cloves, crushed • 500g pork and veal mince • 1 zucchini, finely chopped • 1 carrot, finely chopped • 500g jar pasta sauce • 2 tsp dried Italian herbs • ½ cup grated tasty cheese • ¼ cup chopped parsley, plus extra whole leaves to serve • ½ cup grated tasty cheese • 1/3 cup grated parmesan 1 Preheat oven to 200°C. Saute onions, ginger, garlic and cumin 2-3 mins until onion is tender. [Extracted from the article]

3 Add the remaining oil to pan; add garlic, half the green onion, the ginger and chilli bean paste, stir-fry for 1 minute until fragrant. Add pork mince, stir-fry for 5 minutes or until pork is cooked through. The good life PG 143 Bacon & egg Pudding Less than $3.75 per serve Less than $2.90 per serve Spicy dry-fried pork and beans SERVES 6 PREP + COOK TIME 30 MINUTES 1½ tablespoons malt vinegar 1½ tablespoons dark soy sauce 1½ teaspoons cornflour 2 tablespoons peanut oil 600g green beans, trimmed, cut into 8cm lengths 2 cloves garlic, crushed 3 green onions, sliced thinly 1 tablespoon grated ginger 2 teaspoons chilli bean paste 500g pork mince 1 Combine the vinegar, soy sauce, cornflour and ¼ cup (60ml) water in a small bowl. [Extracted from the article]

The article "The Soundtrack Of My Life" features Luke Spiller, the frontman of The Struts, discussing the music that has shaped his life. From his earliest memories of Stevie Wonder to his admiration for artists like David Bowie and Queen, Spiller reflects on the songs and albums that have had a lasting impact on him. He also shares personal stories, such as the first song he performed live and the songs that make him emotional. Through his diverse musical influences, Spiller provides insight into his musical journey and the significance of music in his life. [Extracted from the article]

The article from Metal Hammer covers a live performance review of BLACK VEIL BRIDES and CREEPER at the OVO Arena in Wembley, London. CREEPER's gothic rock performance, featuring tracks from their Sanguivore album, was praised for its grandeur and charismatic frontman, Will Gould. In contrast, BLACK VEIL BRIDES' set, while technically proficient, was overshadowed by CREEPER's unique stage presence and energy. The review highlights CREEPER's captivating performance and the band's ability to engage the audience effectively. [Extracted from the article]

Tommy Henriksen, known for his work with Alice Cooper and Hollywood Vampires, has launched a new project called Crossbone Skully, a cosmic superhero band with an 80s rock sound. The debut album, "Evil World Machine," was produced by legendary producer Mutt Lange and features contributions from rock stars like Nikki Sixx and Phil Collen. The project has also expanded into a multimedia franchise, with an animated film and voice-over work from Johnny Depp. [Extracted from the article]

Reviews are offered for several Restaurants in Washington, D.C., including the Dabney, the Albi, and the L'ardente.

PICKLED VEGETABLES 8 SERVINGS Bright crunchy-punchy pickles are a welcome foil to the rich meatloaf and mashed potatoes on the table. RADISHES WITH NORI-LEMON BUT TER P. 98 BEET TARTARE P. 98 SOUR CREAM AND ONION MASHED POTATOES P. 99 PICKLED VEGETABLES P. 99 SPICED RED WINE AND COKE P. 98 CREAMED-SPINACHSTUFFED MEAT LOAF P. 98 PHOTO (COLOR) PHOTO (COLOR) PHOTO (COLOR) PHOTO (COLOR) PHOTO (COLOR) PHOTO (COLOR) PHOTO (COLOR) PHOTO (COLOR) PHOTO (COLOR) PHOTO (COLOR) PHOTO (COLOR) PHOTO (COLOR) PHOTO (COLOR) PHOTO (COLOR) PHOTO (COLOR) Go heavy on the vegetables, invest in a few key ingredients (like good butter), root through your pantry, and reimagine low-ticket items like potatoes and ground beef with bold and glamorous presentations. SOUR CREAM AND ONION MASHED POTATOES 8 SERVINGS If there's one thing to blow your budget (and calories) on, it's these mashed potatoes that drink up precious dairy in no fewer than three forms. [Extracted from the article]

This document provides three different recipes using mince as the main ingredient. The first recipe is for a Mediterranean layered meatloaf, which includes lamb mince, breadcrumbs, olives, and various vegetables. The second recipe is for a slow cooker meatloaf, made with beef mince and sausage mince, and cooked in tomato passata. The third recipe is for pork cordon bleu rissoles, which includes pork and veal mince, leek, and panko crumbs. Each recipe is accompanied by serving suggestions and cooking instructions. [Extracted from the article]

The article features chef and food author Yotam Ottolenghi. Focus is given on Ottolenghi's freestyle philosophy of food, his style of cooking unloved vegetables like kohlrabi and personal versions of roasted cabbage, braised cabbage and hummus. A background on the growing up years of Ottolenghi in Jerusalem and the importance of food in their household is provided. It shows the path that led him to stardom including his education, study of French cooking and partnership with chef Sami Tamimi.

Fold in 2 oz cream cheese (cut into small pieces) to melt, then vegetables, ½ cup chopped basil and ½ cup grated mozzarella. Add 8 lasagna noodles (broken into pieces), 2 cups marinara sauce and 3 cups low-sodium chicken broth; bring to a boil. COOK + SAVOR MEATLESS MONDAY Summer Skillet Lasagna Active 30 min. | Total 30 min 1. [Extracted from the article]

The article informs Go Fish Market in San Antonio offers a fun dining experience in a pastel minimalist space, featuring a retail seafood counter and a long, light-filled dining room. The menu, while excellent, could benefit from more variety and larger entrée options.

Dolly Parton and her sister Rachel Parton George discuss their new cookbook in an interview with a U.K. publication, emphasizing the importance of love in their cooking. They reminisce about their childhood Christmases filled with music, laughter, and delicious food, and share how they now celebrate the holidays with family and friends. The cookbook, titled "Good Lookin' Cookin'," is inspired by their mother's cooking and features recipes for Southern classics like chicken and dumplings and meatloaf. The sisters also reflect on the deep bond and admiration they have for each other, highlighting their mutual respect and support. [Extracted from the article]

Cunningham Restaurant Group is an Indianapolis-based company that operates 44 restaurants under 18 different brands in Ohio, Kentucky, and Indiana. The group emphasizes scratch cooking and hospitality, with each restaurant offering a unique cuisine and style. Many guests are unaware that the restaurants are part of the same group, but they can join a loyalty program that allows them to earn rewards across the different concepts. The company's headquarters in downtown Indianapolis houses centralized departments for finance, marketing, and human resources, as well as a culinary team, test kitchen, and USDA-certified greenhouse. Cunningham Restaurant Group is continuing to expand with new restaurant openings and the launch of a catering arm. [Extracted from the article]

Harris Teeter has introduced a new line of ready-made meals called HT Traders Ready Made Meals, catering to the growing demand for convenience and prepared foods. The line includes individual and family-sized entrees and is available at all Harris Teeter stores. Convenience, price, and variety are the main factors driving consumers to purchase prepared foods, with grab-and-go options being particularly appealing. The meals, which range from pasta dishes to Southwestern cuisine, can be found in the deli section of Harris Teeter stores, with prices ranging from $6.99 to $19.99. [Extracted from the article]

Salad gets a bad rap. But since all food pieces are supposed to include arecipe, here are three, each yielding enough saladdressing for a small army: Pomegranate Molasses Vinaigrette by Victoria Challancin 1/2 cup extra virgin olive oil2 tablespoons pomegranate molasses2 tablespoons unflavored rice vinegar1 tablespoon agave nectar or honeyA squeeze of fresh lemon juice1 teaspoon ground sumacSea salt and fresh pepper to taste Nora Enhron's Really Good Vinaigrette 2 tablespoons mustard, either dijon or champagne2 tablespoons good vinegar (I really like Noble's Tonic No. 4)1 small shallot, minced evenly6 tablespoons olive oil Villa Montana Salad Dressing 1 medium onion, diced3 medium cloves garlic1 tablespoon salt1/4 teaspoon dry mustard1/4 teaspoon paprika1/8 tsp. pepper3 tablespoon sugar2 cups oil3/4 cup apple or cider vinegar1/4 cup water1 teaspoon parsley, chopped1 teaspoon celery chopped Put all ingredients in a blender and stir until well blended Makes 1 quart. Before long and before Istarted sharing the salad of the day on Facebook, Ibecame known as the designated salad person, the onepeople would ask to bring a salad to any guest- sourcedfood gathering. [Extracted from the article]

The good life the Test Kitchen A pork and veal mince mixture is available from select supermarkets and butchers. You can use all-pork mince, if preferred. from the Test Kitchen If marjoram is unavailable, use fresh oregano or thyme. Add garlic and pork; stir-fry for 8 minutes or until pork is browned. [Extracted from the article]

MASHED POTATO-TOPPED MEATLOAF SERVES 4-6 PREP 20 MINS COOK 35 MINS • 500g beef mince • 1 onion, finely chopped • 1 carrot, grated • 1 egg, lightly beaten • ¼ cup fruit chutney, plus extra to serve • 2 tsp Worcestershire sauce • 1 tsp mixed dried herbs • steamed green beans, to serve TOPPING • 750g potatoes, peeled, chopped • 2 tbsp milk • 20g butter 1 Preheat oven to 200°C. MINESTRONE SERVES 4-6 PREP 15 MINS COOK 50 MINS • 1 tbsp extra-virgin olive oil • 1 onion, chopped • 100g pancetta, chopped • 2 garlic cloves, crushed • 1 tsp rosemary, finely chopped • 2 potatoes, peeled, chopped • 2 celery stalks, sliced • 1 carrot, chopped • 8 cups vegetable stock • 400g can diced tomatoes • 1 cup risoni • 400g can borlotti beans, rinsed, drained • 100g green beans, trimmed, sliced • shaved parmesan, parsley leaves, crusty bread, to serve 1 In a large heavy-based saucepan, heat oil on medium. 2 In a large bowl, combine mince, onion, carrot, egg, 2 tbsp chutney, sauce and herbs. Serve in slices with beans or other vegetables of choice and extra chutney. [Extracted from the article]

TURKEY RICE & PROSCIUTTO LOAF SERVES 6 PREP 20 MINS + CHILLING COOK 1 HOUR 10 MINS • ½ cup medium-grain rice • 80g butter • 1 onion, finely chopped • 2 garlic cloves, crushed • 2 tsp fennel seeds • 500g turkey mince • ½ cup dried cranberries • ½ cup pistachios • 2 eggs, beaten • 2 tbsp Worcestershire sauce • 2 tbsp tomato sauce • 8 thin slices prosciutto • 1 tbsp plain flour • 1 cup chicken stock • steamed broccolini, to serve 1 In a small saucepan, cook rice following packet directions for rapid boil method. Top with half the rice mixture, mince, then rest of rice mixture. 6 In a large bowl, stir 1 cup bechamel through rice. FRIED RICE WITH BARLEY & CHICKEN SERVES 4 PREP 15 MINS COOK 15 MINS • 1 tsp sesame oil • 1 tbsp peanut oil • 2 eggs, beaten • 1 onion, chopped • 1 carrot, diced • ½ cup frozen peas • 2 garlic cloves, finely chopped • 1 long red chilli, seeds removed, finely chopped • 1 ½ cups shredded barbecued chicken or Peking duck • 2 green onions, sliced, plus extra shredded to serve • 3 cups cooked brown rice and barley mix • ¼ cup hoisin sauce • 1 tbsp light soy sauce • 1 orange, zest 1 In a wok or large frying pan, heat sesame oil and half the peanut oil on high. [Extracted from the article]

The article explores In this twenty-first edition of Where to Eat Now, our annual survey of the state's best new restaurants, we're relieved to report that despite COVID-19 contributing to the closure of nearly one out of five dining establishments in the state—that's a shocking nine thousand between March 2020 and November 2021, according to the Texas Restaurant Association—our dining scene remains as delicious as ever.