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Catfish fillets are coated with a steak seasoning and cornmeal mixture, and fried to golden perfection.
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This thick and hearty beef taco soup comes together in a flash. Ranch dressing mix sets it apart from your average taco soup.
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When octopus is slowly simmered, it becomes delicate and tender. Tossed in a salad with potatoes and green beans, then dressed with garlic and parsley, it makes for a very lovely and satisfying dish.
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Try this recipe for tender, spicy, saucy hickory-smoked chicken wings made in your smoker without the wait.
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This dried navy bean soup is made with a ham bone, cubed ham, carrots, onion, celery and bay leaves.
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If you love dill, you are bound to go wild for this white bread with dill pickle, pickle juice and dill weed -plus a little onion. It makes a great bread from your bread machine for a variety of sandwiches: pastrami, grilled cheese, and just about every
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This Swedish yellow pea soup is flavored with smoked ham.
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Corn, bell peppers, and green beans give this hearty soup its fresh, summery flavor; make a batch now, then freeze for up to six months.
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This flavorful dish combines rotini pasta with a fresh green onion pesto, toasted cashews and cranberries.
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A recipe for rich, creamy cauliflower soup with Gruyère cheese.
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Acidic ingredients, like the grapefruit and lime juices in the marinade and dressing, complement oily bluefish. Broiling is an ideal method for this fish, but watch the red onion closely to make sure it doesnt burn.