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cooking.nytimes.com
For children (and arguably most adults), the most welcome Passover dish is chicken soup with matzo balls My matzo balls, neither heavy as lead nor light as a feather, are al dente, infused with fresh ginger and nutmeg I like to freeze them, and the soup, in advance.
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Get Roast Chicken Salad Sandwiches Recipe from Food Network
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Lobster tails are sauteed in butter and mixed with a simple cream sauce to make Chef John's take on the classic dish Lobster Newberg.
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Garden veggies with fusilli pasta, Italian Parsley, Genoa salami and creamy Italian dressing makes for a pasta salad that will be a favorite at your next picnic or potluck.
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A fisherman's dream soup with an abundance of vegetables, rosemary, and parsley.
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BEST Meatloaf EVER! Learn to how to make meatloaf with ground beef, pork sausage, onion, celery, garlic, egg, parsley, and breadcrumbs. Homemade meatloaf is a staple. You'll want to keep this classic meatloaf recipe on hand.
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Get Lemon and Herb Roasted Thanksgiving Turkey Recipe from Food Network
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This couscous tabbouleh is also delish with chicken or beef skewers.
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Almost any recipe that calls for salt and pepper will taste even better when seasoned with GOYA® Adobo, instead. Here, we simply shake on our special seasoning--the perfect blend of salt, pepper, garlic, oregano and other Latin spices--to make a great piece of meat taste spectacular.
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Blending canned tuna with capers, lemon juice, parsley, and butter will give you a spread for your antipasto platter or for terrific tuna sandwiches.
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Fresh rosemary, thyme and sage blend with garlic, olive oil and balsamic vinegar for an herby marinade.
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Frying herbs like rosemary, parsley, and sage for less than 45 seconds in a half inch of oil makes them ultracrispy; they are delicious with tender lamb chops.