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A rich pulled pork poutine recipe.
Ingredients: cheese curds, pork, gravy, parsley
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A very simple bread stuffing is rich in oysters, onion, and celery. Mix it up in a big bowl, and use it to stuff a turkey for a special holiday meal. Allow time for bread to dry out before using in stuffing.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This succulent veal breast from Cormac Mahoney is a show-stopper at any gathering.
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Get Romaine Salad with Choice of Raspberry Vinaigrette or Creamy Italian Dressing Recipe from Food Network
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Chickpea tomato salad with fresh summer tomatoes, garbanzo beans, hard boiled eggs, onions, and parsley, and tossed with a light vinaigrette.
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Pepper crusted flat iron steaks are pan seared then drizzled with a sweet and savory syrup. This dish is simple, impressive, and delicious!
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Ali Maffucci's recipe for Foil Pouch Sea Bass
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Chopped clams and mushrooms simmered in white wine and butter with garlic and a touch of sour cream. Tossed with linguine pasta and served with a side salad and French bread, you'll have yourself a meal to remember!
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Get Bucatini Marinara with Sausage Recipe from Food Network
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Get Israeli Couscous and Tuna Salad Recipe from Food Network
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Give your lasagna a creamier, crowd-pleasing filling by substituting cream cheese for traditional ricotta cheese.