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Here's buttery fried chicken using a new method. Béchamel sauce binds chopped cooked chicken to form patties (croquettes). They are then fried to a crisp golden brown and served with a savory garlic butter sauce.
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This pie recipe delivers a wonderful twist on a candied apples, putting apples, caramel, and pecans in a graham cracker pie crust.
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Satisfy hungry holiday guests with this mouthwatering crab dip from chef Emeril Lagasse's "Emeril's Potluck" cookbook.
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Tahini paste is added to the crust and top of this pumpkin-flavored cheesecake that's definitely a unique twist on the classic dessert.
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A rich cheesecake is topped with white chocolate mousse and vanilla bean whipped cream in this decadent Cheesecake Factory® copycat recipe.
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Baked panko-breaded zucchini makes a guilt-free replacement for french fries you can have hot and ready in half-an-hour.
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Gail Simmons reinvents this recipe by blanching broccolini quickly, then sautéing it on the stove with a shallot and adding spicy, lemony, homemade bread crumbs at the very end.
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This rich chocolate cherry tart on a chocolate graham crust looks oh-so-fancy and it's oh-so-easy.
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A fluffy chocolate and marshmallow cream filling tops a graham cracker crust for a dessert that's been a family holiday favorite for over 50 years.
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