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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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Partially de-boned game hens slathered with compound butter are shaped into standing pieces and roasted to golden perfection.
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Fresh asparagus is roasted until tender then topped with a lemony goat cheese topping to make an exquisite side dish.
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I love mushroom barley soup and I was originally making one that took about 3 hours to cook. This one is so simple and easy and takes a third of the time. If you like mushroom barley soup, you will really like this. It's perfect for a cold winter night.
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A delicious and easy quinoa pilaf with sauteed onions, carrots, and walnuts. Served with a salad and crusty bread, this pilaf makes for a complete meal.
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Egg drop soup gets a new twist thanks to coconut milk and curry powder added to the mix.
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Fresh green beans are cooked with bacon, onion, and garlic for a delicious side dish.