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Get Braised Chicken Breasts on Toasted English Muffins with Vegetable Mirepoix, Toasted Pine Nuts and a Zucchini, Summer Squash and Onion Medley Recipe from Food Network
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Make your own turkey stock the day after Thanksgiving by simmering the turkey carcass with vegetables and seasonings you probably already have on hand.
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The best egg foo young I have ever had. Hope you enjoy it too! To serve, place the egg patty over steamed rice and serve with the sauce on top.
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In this risotto-like dish, the pressure cooker's intense heat penetrates the pine nuts' outer membranes and makes them soft inside.
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Any pickled pepper will work in this recipe but hot Peppadew peppers have a fruity flavor and sweet-and-sour brine.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 2 hours 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Marcia Kiesel roasts duck legs simply with salt and pepper until the skin is crisp, then makes a sauce by thickening the meaty cooking juices with hazelnuts, toasted bread, and garlic.
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These easy, flavorful turkey burgers can be cooked on the grill or stovetop. Keep them juicy using turkey leg and thigh meat and a little olive oil. Season with fresh herbs from the garden and serve with a side of chips!
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Get Spicy Shrimp and Grits with Andouille Sausage Redeye Gravy Recipe from Food Network
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Get Smothered Andouille Sausage and Shrimp Over Creamy Stone Ground Grits Recipe from Food Network
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A flavorful oyster stuffing is made with dry bread crumbs, with mushrooms and plenty of onion and celery for flavor and texture.