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An easy homemade corned beef recipe that's brined with traditional spices.
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Get Rib-Eye Quesadillas Recipe from Food Network
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This recipe is by David Tanis and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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With chef David Waltuck's quick tip for cleaning mussels, this restaurant-worthy seafood soup is a snap to prepare.
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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.
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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
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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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Get Pasta with Clams, White Wine and Spicy Italian Sausage Recipe from Food Network
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Get Fried Rice Recipe from Food Network
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Sneak healthy groats into your morning eggs.
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A spicy sauce familiar to fans of Buffalo-style chicken wings is used to bring heat to homemade meatballs in this recipe.