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cooking.nytimes.com
This recipe is by Bryan Miller and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken Bacon Roulades—chicken breasts, pounded thin, stuffed with bacon, shallots, and Parmesan, rolled up, browned, roasted, then served sliced, with a creamy white sauce.
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Delicious fried chicken sandwiches on freshy baked and split buttermilk biscuits. Add dill pickles, hot sauce, and honey to the sandwiches.
cooking.nytimes.com
A fundamental part of any feast is abundance that is shared, and for Nigella Lawson, who brought this recipe to The Times in 2004, one way is to make up little packages of cookies and give them as gifts These cranberry and white chocolate cookies are a favorite They are easy to make and a wonderful end to a meal, or an after-school indulgence
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Sauteed chicken breasts packed full with crab, cream cheese and herbs. A family favorite that company will love.
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A savory sauce of mushrooms, sherry, milk and cheese is mixed with poached chicken and layered with egg noodles. Crushed Cornflakes over the top makes a festive, crunchy baked crust.
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Prunes soaked in vermouth add a twist to a classic stuffing.
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