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A mellow stuffing that pairs up perfectly with the Maple Roast Turkey and Gravy.
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My usual method for roasting peppers is to sit each pepper on an open flame, letting the skin turn black and ashen in spots It’s time-consuming, especially if I’m roasting more than four peppers at once (I have a four-burner stove), so I blacken them all together under the broiler (You could also use a grill.)
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Instead of letting the age-old combination of salt and time tame the bitterness of lemon pith, heat and sugar speed the process along here, pickling the citrus in minutes Just blanch a thinly sliced lemon to remove some of its bite, then simmer it again in a pot of heavily sugared and salted water You’ll end up with lemon slivers that are at once salty, sweet, sour and bitter — and far more interesting than they should be given the amount of work that went into them
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Get Grilled Wagyu Beef with Quick Creamed Spinach Recipe from Food Network
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Penne pasta is tossed with cooked lentils, blistered cherry tomatoes, and rosemary and topped with crumbled bacon and grated cheese.
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This moist, flavorful turkey will shine at your Thanksgiving table.
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A simple recipe for grilled apricots and herbed strawberries to serve over angel food cake for a light summer dessert.
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Get Nana's Potato Salad Recipe from Food Network
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This recipe came to us from Bobby Flay in advance of the opening of his restaurant Gato The chicken gets a jolt of flavor not only from the cheese but also from a honey and sherry vinegar gastrique, basically a sauce made from caramelized sugar or another sweet ingredient like the honey, deglazed with vinegar and then reduced
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Venison strips are marinated in cumin, marjoram, and oregano for a wild game meat twist on the classic Greek sandwich.
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Get Lamb Tagine Recipe from Food Network
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Get Skillet Lasagna with Butternut Squash Recipe from Food Network