8 cloves garlic
1/2 cup red wine vinegar
2 cups fresh cilantro leaves
1 1/2 teaspoons salt, or to taste
1 teaspoon fresh oregano
1 teaspoon freshly ground black pepper, or to taste
3/4 teaspoon red chile flakes
3 sprigs fresh parsley
1 small lime wedge
1/4 cup extra-virgin olive oil
2 russet potatoes, peeled and quartered
1 stick (8 tablespoons) butter
3/4 teaspoon chopped fresh parsley
3/4 teaspoon chopped fresh rosemary
5 cloves garlic, minced
1/3 cup heavy cream
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 cup canned corn or cooked fresh corn
1 1/2 pounds rib eye, thinly sliced
1 1/2 tablespoons soy sauce
3/4 teaspoon garlic powder
3/4 teaspoon cumin
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sesame oil
Butter, for greasing pan
1/2 teaspoon sugar
2 packs frozen paratha, kept frozen until ready to cook
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