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Get Five-Spice Grilled Duck with Citrus Sauce and Couscous Recipe from Food Network
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Get Yia Yia's Sunday Sauce Recipe from Food Network
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Flour tortillas rolled up with Pace® Picante-seasoned cream cheese, fresh spinach, roasted red peppers, and turkey breast make flavorful pinwheel appetizers.
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Get Leftover Thanksgiving Panini Recipe from Food Network
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This mellow sweet potato and cabbage soup with turkey bratwurst is made in the slow cooker.
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Whole wheat pasta and lean ground turkey come together in this hearty casserole made with penne and meatballs.
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Get Mini Whole-Wheat Chicken Pot Pies Recipe from Food Network
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An easy grilled salmon recipe with paprika. A simple, tangy lemon aioli is served alongside.
cooking.nytimes.com
This avgolemono rice uses lamb stock because we love its connection to the roast leg of lamb at Easter, but you can happily use chicken stock at any time of year The rice is cooked “pasta style,” in plenty of boiling salted water and drained when done, which is how we cook rice pretty much all the time now, dodging the sometimes mushy, sometimes waterlogged, sometimes al dente results of the usual cooking method The egg-lemon sauce is tart and creamy at the same time, a unique richness without any cream or butter, that is killer almost anywhere it lands, from warm asparagus, to gently roasted salmon, to cold poached chicken, to steamed artichokes, even to orzo pasta.
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This is a recipe that my 6 year old son and I created together for a 1st grade homework project. His assignment was to create his own burger recipe-he came up...
cooking.nytimes.com
This recipe was developed for a special kids' edition of The New York Times, but we've found that people of all ages love it It sounds a little strange, but we promise you, it’s surprisingly delicious It’s easy to make, and anything you don't already have on had can be picked up from the corner store
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Get Breakfast Casserole Recipe from Food Network