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Save space in your oven by making this Thanksgiving staple in the microwave.
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This is an Northern Ireland recipe given to me by my Mum many years ago!! This cake is always much tastier the following day! Enjoy!
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This is an adaptation of a classic French bistro dish, poulet Basquaise The chicken is cooked in a pipérade of onion, garlic, hot and sweet peppers, tomatoes and, in the authentic version, cured ham, which I’ve omitted In this version I use skinned chicken pieces
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Get Cornmeal Crusted Shrimp with Spicy 3-2-1 Sauce and Chayote Salad Recipe from Food Network
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Get Green Tea Ice Cream Sandwiches Recipe from Food Network
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Get SOM TAM (Green Papaya Salad) Recipe from Food Network
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A simple way to liven up mayo—use any olives you fancy.
Ingredients: mayonnaise, mixed olives
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Delectable Creole flavor enhances every bite of this sizzling seafood mixed grill.
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Vary the sauce with any tender herbs you have on hand.
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This berry filling is tart and fruity, and superbly balanced by the crisp, buttery shortbread crust.
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This streamlined version of Chef Skenes dish from Saison in San Francisco showcases brassicas (plants in the mustard family, like broccoli, cauliflower, cabbage, and rutabaga) and toasted grains in a delightfully frothy bonito-kombu (seaweed) broth.
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Get Breakfast Ricotta with Berries & Maple Syrup Recipe from Food Network