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Without a bone to contend with, you'll be shoveling these in your mouth by the handful.
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Apple and Onion-Stuffed Pork Chops with Orange-Pineapple Gravy Recipe from Food Network
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Lemon sauce over golden-brown garlic chicken...ah, paradise.
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Get Sunny's Easy Chicken Parm Dog Recipe from Food Network
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Get Chimichurri Sauce Recipe from Food Network
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Originally printed in 1981, here is Craig Claiborne’s take on the classic chicken salad sandwich In his version, a combination of mayonnaise (preferably homemade) and yogurt is used which yields a lighter, tangier sandwich filling He calls for using poached chicken, but the leftover roast chicken from last night would work beautifully as well.
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Sauteed scallops pair up with potatoes tossed in a fresh, aromatic dressing highlighted by mint, chives, parsley, and lemon juice.
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A light, Frenchy twist on classic creamed corn.