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This recipe is by Bryan Miller and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Our stab at the perfect recipe includes vegetables, sunflower seeds, brown rice, and mushrooms.
cooking.nytimes.com
Here is a rich and peppery stew that hails from the coastal plains of the Carolinas The name derives from the way in which the pieces of chicken sit in the pot, like hummocks in a bog It has since spread across both North and South Carolina, according to Kathleen Purvis, the food editor of The Charlotte Observer in North Carolina
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Get Sea Bass in Artichoke Stew, and Tequila served with Ricotta Tortita Recipe from Food Network
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Everyone will enjoy these rich salmon and shrimp cakes bursting with the flavors of Parmesan cheese and herbs!