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Get Steak Au Poivre Potatoes Recipe from Food Network
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Get Parchment-Steamed Grouper with Martini Relish, Crispy Herbed Couscous and Sour Orange Sauce Recipe from Food Network
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Pop individual jars of pumpkin spice creme brulee into a sous vide cooker to make a gourmet Thanksgiving dessert with hints of fall flavors.
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This salad contains lots of greens and sliced Red Delicious apples with a sprinkling of toasted almonds. But the dressing is a bit fancier. Cranberries, onions, sugar, and mustard are pureed in the blender with balsamic vinegar and oil, then added to the salad so that it perfectly coats every leaf of lettuce and slice of apple.
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We upgrade a classic steak quesadilla with a spicy green pepper sauce.
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A healthier alternative to the more traditional arborio risotto rice, barley adds iron and fiber to this dish.
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got this idea from a small stand at my University. they make something similar, but with less ingredients, and more cost. i figured i could make something tastier...
cooking.nytimes.com
This recipe is by Pierre Franey and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Ken Oringer often serves dip at winter tailgates because it travels well and is simple to eat (no plates or forks necessary).
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Get Rigatoni with Creamy Mushroom Sauce Recipe from Food Network
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These tasty, hot sandwiches are served with a horseradish whipped cream sauce.
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This version is simple but delicious, the soup you make to show off the freshest lobster. A few scallions, half and half, and dry sherry make the base for this lovely bisque.