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Traditional chicken dinner gets a modern-day makeover with sliced almonds and orange zest to perk up an old standby. Use the left over orange slices for a refreshing side salad with arugula, fennel and lemon juice.
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Butternut squash is roasted with grapes and onions, creating a sweet and savory side dish perfect for the fall holidays.
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Get Corned Beef Hash Recipe from Food Network
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This recipe is by Elaine Louie and takes One hour. Tell us what you think of it at The New York Times - Dining - Food.
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Try this classic cold appetizer and you'll think you're in the famous Galatoire's Restaurant in New Orleans. Chilled shrimp are served in a flavorful sauce atop lettuce leaves. Garnish the plate with sliced hard-cooked eggs and a few green and black olives.
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This luscious apple pie stands tall among its competitors. A mixture of potato starch, sugar, cinnamon, and freshly ground nutmeg seasons the apples and keeps their juices stabilized.
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Get Roasted Butternut Squash Soup with Creme Fraiche Recipe from Food Network
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Guacamole, beans, and homemade salsa combine to make a light, flavorful alternative to traditional tacos.
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A chili recipe for the slow cooker is the only way to go when making chili. Try this chipotle chicken chili recipe and you won't be disappointed.
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This eggplant lasagna is a fantastic vegetarian main course that is full of flavor due to the garlic bechamel sauce. Don't count on leftovers.
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Corn chowder made with fresh sweet corn is one of summer's greatest pleasures. This easy recipe uses the corn cobs to infuse even more corn flavor into the milky broth.
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Proper Boston baked beans would have salt pork instead of the bacon James Beard cooked them with ribs The key is to use the little white pea beans known as navy beans, and to allow time to do most of the work