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How To Make Twice Baked Butternut Squash | Rachael Ray
RACHAEL RAY SHOW23Ingredients
50Minutes
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Ingredients
US|METRIC
3 SERVINGS
- 2 tsp. ground cumin (a palmful)
- 2 tsp. ground coriander (a palmful)
- 1 tsp. ground turmeric
- 3 eggs
- 3 boneless, skinless chicken breasts (or 6 thighs)
- salt
- pepper
- 2 Tbsp. neutral oil
- 2 leeks (trimmed, dried and sliced)
- 3 baby bok choy (trimmed and thinly sliced)
- 2 inches ginger root (peeled and minced or grated)
- 4 cloves garlic (crushed and chopped or grated)
- 1 inch turmeric root (fresh, peeled and grated or minced, optional—add only if not using ground turmeric in the curry spice blend)
- 3 Tbsp. shoyu (or Tamari soy sauce of choice)
- 3 Tbsp. white miso paste
- 2 qt. stock (or chicken bone broth)
- 1 handful curry leaves (optional)
- 9.5 oz. ramen noodles (3 bundles)
- 1 cup julienned carrots
- 3 radishes (cut into matchsticks)
- 4 shiso leaves
- 1 cup spinach
- 2 cups mung bean sprouts
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