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This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive This recipe fit the bill perfectly, and it still does Just sauté the chicken breasts until they are lightly browned
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Get Chipotle Beef Tostadas Recipe from Food Network
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I love blondies, brownies, cookie and baked goods in general. This seemed to be the perfect way to incorporate Blue Moon into one of my favorite treats.
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The mustard and breadcrumbs give the pork chops a crust that becomes crunchy without frying.
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Get Mozzarella Stuffed Chicken Sausage Balls, Tomato-Basil Sauce, Cacio e Pepe Potatoes and Roast Broccolini Recipe from Food Network
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A substantial whole-grain risotto lightened with spring vegetables.
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cooking.nytimes.com
This recipe is by Elaine Louie and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Pork Chops with Charred Corn and Arugula Recipe from Food Network
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Get Smoky Black Bean Bisque Recipe from Food Network