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cooking.nytimes.com
This classic French chicken dish, adapted from Jane and Michael Stern’s book “American Gourmet,” more than lives up to its name ("cordon bleu" means “blue ribbon”) It's also far easier to make than you may think A chicken breast is pounded thin (we've been known to cheat by using pretrimmed cutlets), then wrapped around a slice of smoked ham and a bit of Swiss cheese, and secured with toothpicks
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Get Grilled White Pizza with Fennel Salad Recipe from Food Network
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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My inspiration for this cake was Chow's recipe for Fresh Ginger Cake. My version is gluten- and dairy-free, and the low glycemic load makes it diabetic-friendly...
www.allrecipes.com
This keto chicken and broccoli casserole is cheesy, creamy, and easy to prepare. Use your favorite cheese and any white or dark cooked chicken meat.
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This latke recipe tops crispy celery root latkes with a horseradish or mustard mayonnaise, smoky pastrami, and briny pickles to serve as a party appetizer.
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Easy chicken cutlets with caper sauce. Boneless, skinless chicken breasts, pounded thin, seared, served with a caper sauce over arugula, fennel and shaved Parmesan. 1 pan, cooks in 15 minutes!
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Corn tortillas are filled with seasoned chicken, yellow rice, and black beans in this Tex-Mex-inspired recipe for chicken tacos.
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Get Eggplant and Tofu Curry Recipe from Food Network
cooking.nytimes.com
Nachos are among the most ubiquitous of America’s pastime foods At ballgames, carnivals or bowling alleys you can expect a pile of limp tortilla chips, drowned in warm yellow cheese product But nachos should, and can, be better than this