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Prepare this easy, tasty stuffing in a baking dish, or use it to stuff a big bird. Apple and sausage give it a sweet and savory flavor.
cooking.nytimes.com
All you need is a little lime juice, cilantro and chili pepper for this crabmeat tostada topping Corn makes a nice addition too, but at this time of year it will have to come from the freezer.
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This is an unusual and tasty high-protein grain salad. Quinoa is a grain that has almost no flavor, but the spices add zest. It's well worth trying, I make it often since discovering quinoa at my health food store.
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A richly flavored marinade is the key to the perfect grilled leg of lamb!
cooking.nytimes.com
It was a love of kasha and memories of family that inspired Nancy Jane Richer of Knoxville, Tenn., to create this holiday recipe Ms Richer’s father loved kasha and died on Thanksgiving more than a decade ago
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A creamy soy-ginger dressing nicely complements this pasta salad with broccoli, red pepper, bean sprouts, and peanuts.
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A classic red currant jelly made from fresh currants. This came from my one of my mother's handwritten recipe cards. I do not know its origin, but know it probably dates back to the early 1940's.
Ingredients: currants, water, sugar, pectin
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This recipe makes a sensational stiff and glossy meringue that is baked in a pie shell. It can be filled with pudding, custard, ice cream or fresh fruit. Try spreading the meringue with melted chocolate and pile with whipped cream and fresh strawberries.
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Butter, sugar, flour and jam are all you need to make these Swedish thumbprint cookies.
Ingredients: butter, sugar, flour, fruit jam
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Wild salmon is marinated and baked in an Asian-inspired soy and sesame sauce, served with hot cooked rice.
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Starting with dried chickpeas instead of canned ones makes all the difference in this citrusy side dish. Although soaking and cooking the chickpeas takes a bit more time, the effort is minimal.