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Poaching chicken is an easy and low-fat cooking method which results in wonderfully moist meat.
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Get Honey Roasted Parsnip Bisque Recipe from Food Network
cooking.nytimes.com
This recipe takes a good deal of time, but it yields a lot of sandwiches, more than enough for a sloppy, spicy dinner party feast You’ll roast a dry-rubbed pork shoulder in the oven until it’s pull-apart tender, 3 or 4 hours that you can spend doing other things while your kitchen fills with the aroma of the cooking meat Then you’ll assemble a quick slaw and simmer a tangy barbecue sauce for about 10 minutes before putting it all out on the table with soft rolls
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Get Cider-Brined Turkey with Maple-Cider Glaze Recipe from Food Network
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Get Yams with Toasted Spice Rub Recipe from Food Network
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Get Chicken Stock Recipe from Food Network
www.allrecipes.com
This classic French sauce of butter, wine, and cream is a luxurious accompaniment to fish.
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Wild Boar Floridian Sausage Recipe from Food Network