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Get Ron's Braided Challah Recipe from Food Network
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Get Ham and Cheese Breakfast Casserole Recipe from Food Network
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Get Mediterranean Tuna Salad Recipe from Food Network
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Get Perfect Soft and Moist Meat Loaf Recipe from Food Network
cooking.nytimes.com
This quick-cooking fish stew, with its raft of eggs and no-stir preparation method, is specific to eastern North Carolina Church fund-raisers and family gatherings center on the stew, where traditionally men would layer chunks of fish with bones and skin, thinly sliced potatoes, onions and spices in a caldron and stand around the fire watching it cook About five minutes before it was done, someone would crack an egg for each guest into the tomato-rich broth
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This recipe is by Kay Rentschler and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This fabulous taste sensation (pronounce it moof-ah-LOT-ah) is my version of a New Orleans sandwich.
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This appetizer takes a little effort, but it rewards with layers of rich fall flavor and texture You’ll roast a cut squash and confit onion slices with maple syrup and apple cider vinegar Veteran cooks will immediately get the idea: Cook the onions awhile, until they’re dark and soft, then add the two liquids and continue to cook until they’re jammy
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This classic French chicken dish, adapted from Jane and Michael Stern’s book “American Gourmet,” more than lives up to its name ("cordon bleu" means “blue ribbon”) It's also far easier to make than you may think A chicken breast is pounded thin (we've been known to cheat by using pretrimmed cutlets), then wrapped around a slice of smoked ham and a bit of Swiss cheese, and secured with toothpicks
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Eggplant goes great with tomato, hamburger and garlic in this easy-to-prepare and well-seasoned recipe.
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Get Turkey Breast with Oyster Stuffing Recipe from Food Network
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Apples lend sweetness to this herb-flecked stuffing made with chewy focaccia bread.