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This recipe is by Dana Bowen and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An extremely addicting and easy salmon recipe for your arsenal.
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Baste your salmon or chicken with this sweet, bourbon-based sauce.
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Brandy and peach schnapps make a beautiful as well as deliciously fruity cocktail.
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A light citrus punch with a tropical twist. It's very nice for weddings and receptions in the warm months, as well as for tropical-themed parties and cookouts.
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Use the everyday mushrooms we find in our grocery store or use them in combination with some of the more exotic varieties. Experiment and have fun - All will be good.
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This is a very easy and delicious chicken recipe uses cream of mushroom soup and half-and-half cream to make a sauce.
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Wedge salad (iceberg lettuce with blue cheese dressing and bacon) is a classic American dish. Here, James Holmes, chef of Austin's Olivia restaurant, reconfigures it as a playful cocktail snack.
cooking.nytimes.com
The best place for a salad on the Thanksgiving menu is at the beginning of the meal, before everybody fills up We often pass around plates of this vegetarian chopped salad (no bacon) to accompany the drinks before we sit down at the table The salad is a great mix of bitter and sweet flavors, juicy and crunchy, and comforting, too
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Garlic lovers will swoon over this buttery shrimp dish made with fresh minced garlic, garlic salt, and garlic powder. A squeeze of lemon keeps it light.
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Get Valerian Hot Chocolate for Anxiety Recipe from Food Network
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A simple brandy cocktail with lemon juice and grenadine.
Ingredients: brandy, lemon juice, grenadine