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Get Grilled Ginger-Beer Chicken Recipe from Food Network
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Get Shredded Chicken and Tomatillo Tacos with Queso Fresco Recipe from Food Network
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Get Not So Traditional Corned Beef Hash with Poached Eggs Recipe from Food Network
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Get Baked Gruyere and Sausage Omelet Recipe from Food Network
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This recipe is by Elaine Sciolino and takes About 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Crispy Cheese Curd Risotto Cake Recipe from Food Network
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Ground beef is simmered with diced red potatoes, corn, green beans and carrots in tomato-vegetable juice cocktail in this easy soup.
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This recipe is by Mark Bittman and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
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One Thanksgiving, the pastry chef Diane Yang’s parents, Hmong refugees from Laos, found that they had filling left over from making egg rolls, and her mother came up with the idea of using it to stuff the turkey It's lighter than traditional bread stuffing, and yields relatively small servings, but it's a delicious addition to the feast It is not intended to be baked alongside the turkey
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This recipe yields a pot of chicken noodle soup with a Hawaiian spin delivered by bean thread noodles and fish sauce.
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A tomato sauce recipe for mussels is great if you don't like the usual wine recipes (like me!). There is no salt or butter. Here's a tip to make sure mussels are fresh: tap the opening of the mussel on a hard surface, if the shell closes you've got yourself some nice fresh mussels!
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Spicy sausage adds a kick to typical meat sauce.