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cooking.nytimes.com
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
cooking.nytimes.com
This recipe is by Melissa Clark and takes 20 minutes, plus at least 4 1/2 hours’ marinating and roasting. Tell us what you think of it at The New York Times - Dining - Food.
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This tasty tri-color rotini pasta with cucumbers, tomatoes, and avocado with Italian dressing makes a great addition to a potluck or picnic.
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Browned, buttery turnips get a boost of flavor from a sweet poppy seed vinaigrette.
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This delicious stock has a depth of flavor that comes from roasting the vegetables. Use whatever vegetables you have on hand, but avoid anything too strongly flavored, such as broccoli or cabbage, as they will overwhelm the stock.
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Get Blue Cheese Burgers Recipe from Food Network
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Get Stuffed Veal Chops Recipe from Food Network
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Onions, celery, carrots and garlic are cooked with tomatoes in this chicken broth based soup with barley.
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Get Chinese Chicken Pizza with Hoisin Sauce Recipe from Food Network
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Crispy potato skins stuffed with steak, provolone cheese, peppers, and onions that are great for game day, parties, and barbecues.
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Get Linguini with Clam Sauce Recipe from Food Network
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This recipe results in lots of garlicky shrimp tossed with some linguine, white wine, and lemon juice.