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cooking.nytimes.com
Thick-stemmed asparagus is best for this flavorful, intensely green salad; thin asparagus would be a bit wimpy I weighed the asparagus after breaking off the ends If you want to make this into a more substantial main dish salad, you can add a can of chickpeas to the mix.
cooking.nytimes.com
This dish mixes a lot of things I love, including butter and the taste of New Orleans's Crystal hot sauce The scallops need to be dry, a term that refers to how they are processed It's best to sear with a very hot, heavy nonstick pan, though you can sear a scallop in stainless or cast iron
www.allrecipes.com
Chicken is breaded and browned, then baked in a reduction of orange juice and white wine, before being topped off with a splash of Grand Marinier. Absolutely the BEST Chicken recipe ever.
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Bosc Pears make their own light syrup right on the stove top. Add a touch of vanilla and orange liqueur, and you have an elegant fruit dessert.
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A very simple bread stuffing is rich in oysters, onion, and celery. Mix it up in a big bowl, and use it to stuff a turkey for a special holiday meal. Allow time for bread to dry out before using in stuffing.
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Perfect crab cakes are heavy on crab and light on filler; these are seasoned with green onions and Old Bay®.
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Italian Pizzelles made with anise oil. You will need to have a pizzelle iron to make these cookies. This recipe makes a very large batch.
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Slices of garlic- and herb-seasoned pork sirloin fill in for ham in this delicious variation on a classic, special-occasion breakfast with poached eggs and hollandaise sauce on English muffins.
www.delish.com
Layered and light the tiers of this cake call for cholesterol-free egg whites and skim milk; the berries in between are thought to be brain boosters.
www.foodnetwork.com
Get Pig's and Grits Recipe from Food Network
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Finely chopped celery and onion give these classic deviled eggs a nice crunch.