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In this Provençal rendition of pan-cooked chicken breasts, the mushrooms take on and added dimension of flavor as they deglaze the pan with the help of one of their favorite partners, dry white wine.
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Beer nicely cuts the richness of the bacon and cheddar in this stuffing recipe.
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Get Spring Onion and Parmesan Whole-Wheat Scones Recipe from Food Network
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Get Campanelle Pasta Salad Recipe from Food Network
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Get Napoleons with Herbed Goat Cheese and Asparagus Recipe from Food Network
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Pork chops, brined overnight in a salt sugar solution, seared and served with parsley lemon garlic gremolata
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Savory lamb meat and vegetables simmer for hours with split peas to create a thick and very flavorful stew.
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Get Crawfish Etouffee Recipe from Food Network
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Recipe for vegetable broth, as seen in the March 2009 issue of 'O, The Oprah Magazine.'
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Get Tuscan Vegetable Soup Recipe from Food Network
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Recipe for Shrimp with Meyer Lemons, Capers, and Fried Sage Leaves, as seen in the April 2006 issue of 'O, The Oprah Magazine.'
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Get Hominy Grits with Shrimp Two Ways Recipe from Food Network