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Soak thick, juicy beef filets in a heady marinade of Burgundy wine, soy sauce, oyster sauce, minced garlic and dried oregano. Grill the filets and serve with a dollop of butter creamed with shallots, green onions, white pepper and a dash of wine.
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A saucy Asian-inspired ground turkey mixture is gathered up in lettuce leaves to make these easy wraps.
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Use turkey thigh meat instead of pork for these shredded barbecue sandwiches. The meat cooks in the slow cooker all day long. Serve with coleslaw!
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The ultimate comfort food all cooked up in a slow cooker.
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Bacon-and-egg pie is a rustic specialty from New Zealand, here zipped up with a mixture of sriracha and cream Made from whole eggs that hard-cook under a pastry crust lid, with fat chunks of bacon, it is closer in feeling to steak-and-kidney pie, that sturdy pub staple, than to quiche It is terrific picnic fare.
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This recipe is by Nancy Harmon Jenkins and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These appetizer meatballs with a sweet and sour sauce are ready to serve in ten minutes!
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This is a great hamburger for the grill. Feta cheese gives it a rich and creamy taste.
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Get Eggplant Rollatini Recipe from Food Network
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Get Buffalo-Buffalo Meatballs Recipe from Food Network