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Get Turkey ABC Burger Recipe from Food Network
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Simple egg salad, spiced up with curry and mango chutney. Great on toast!
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These Creole-spiced crab cakes make a delicious side dish or appetizer. The key is to use a small amount of crumbled crackers instead of breadcrumbs for a lighter, less-starchy cake.
cooking.nytimes.com
This savory kugel, a Jewish baked noodle pudding, comes from a 1950 spiral-bound cookbook that was compiled by the women of a synagogue in suburban Larchmont, N.Y They called it Exciting Baked Noodles, and it included what were then considered secret ingredients: Worcestershire and Tabasco sauce To update it, use high-quality pappardelle egg noodles, which add richness
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Add a bit of crunch to your crab cakes with a crisp apple salad!
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Creamy wild mushroom soup made with dried wild mushrooms, fresh mushrooms, shallots, garlic, stock, cream, sherry, and herbs.
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These are usually called deviled eggs, but they taste divine.
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Get Okonomiyaki Recipe from Food Network
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Here is a recipe for a cold lobster appetizer or main course that Mark Bittman and I ginned up for a feast-in-a-day project for The Times’s Sunday Magazine in 2012 You boil the lobsters off and allow them to cool, then reduce the leftover stock to make a flavoring agent for mayonnaise Add some chopped lobster knuckles to that, and serve a dollop of it alongside the claw and tail meat, perhaps with herbs or a chopped salad
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This savory tuna salad comes without mayonnaise and uses cherry tomatoes, white beans, and lemon juice instead.
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Get Chicken Cutlet Sandwich with Herb Mayonnaise Recipe from Food Network