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cooking.nytimes.com
Heritage turkeys can be tricky to roast; the flesh is firmer than that of a supermarket bird P Allen Smith, the Southern cooking and lifestyle expert from whom this recipe is adapted, suggests a day in a brine sweetened with apple cider and then roasting the bird on a bed of rosemary
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Developed by California Grown. See more recipes at http://californiagrown.org/cookbook/index.asp.
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Get Chicken Flautas with Avocado Cream Recipe from Food Network
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Get Sunny's Grilled Chicken and Avocado Bacon Sliders Recipe from Food Network
cooking.nytimes.com
Sticky, spicy and full of cranberries, this gingerbread is perfect for the holidays The recipe has been designed to make ahead, and will taste as good 2 days after baking as it does on the same day (It will keep for 4 to 5 days.) To store it, wrap it well, stick it in the fridge and then bring to room temperature before serving
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Bunny Butt Carrot Cake Pancakes Recipe from Food Network
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Sweet peaches and tangy blueberries are a match made in heaven in this biscuit-topped fruit dessert.
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