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cooking.nytimes.com
This recipe is by Corby Kummer and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Martha Rose Shulman and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Avgolemono is a classic sauce of chicken broth, egg yolks, and lemon juice; the addition of a bit more chicken broth, rice, and shredded chicken turns it into a satisfying soup.
www.allrecipes.com
Delicious portabello mushrooms cooked with wine, garlic and parsley enhances a creamy rich and ready-made Alfredo sauce. Serve over cheese tortellini for a quick yet impressive dish.
www.chowhound.com
I cannot remember where I first got this recipe, but I've tweeked it a bit to give it some kick.
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I love sauerkraut, but a lot of it — canned or bagged — tastes like it's packed in battery acid. The flavor of the kraut itself may be good, but the...
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Poaching is an easy technique to have in your back pocket for moist, flavorful salmon every time. Here, the poaching liquid and cream sauce are infused with fresh rosemary.
www.foodnetwork.com
Get Chicken Cacciatore Subs Recipe from Food Network
www.simplyrecipes.com
Chicken Fried Rice! This take-out classic is an easy weeknight meal! It's made on the stovetop with chicken, eggs, onions, carrots, peas, and rice.
www.chowhound.com
Another Royal version of a common dish. Jap Jae is good as prepared in many Korean restaurants. But restaurants take shortcuts such as cooking all or most of...