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For this sweet and tangy chicken, Marcie Turney blends tamarind and other Indian flavors into her molasses barbecue sauce.
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This cool-weather panzanella trades tomatoes for caramelized roasted squash It is a great salad for a buffet, but you can also make a meal of it.
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This recipe is adapted from “The Tenth Muse: My Life in Food,” the memoir of Judith Jones, the book editor who among many other things first brought Julia Child into print It comes together in about five minutes and improves cold meats, cold cuts, blanched asparagus, boiled potatoes – almost anything you can think of Take note: the egg needs to be really finely chopped to achieve the sauce’s optimal texture.
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Get Macadamia Crusted Chicken Medallions Recipe from Food Network
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Chef Kerry Simon of Simon at Palms Place in Las Vegas grills the steak and vegetables over a hot charcoal fire.
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A version of the classic bearnaise sauce, made without butter, is thickened with egg yolks and flavored with tarragon Dijon mustard.
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Juicy grilled brats and beer are a classic combination.
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Get Pressed Cuban Sandwich Recipe from Food Network
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I wanted to find a way to make Turkey Meatloaf tender and juicy. I think I really accomplished that with this recipe. The Townhouse crackers give this meatloaf...
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Onion, garlic, olive oil, vinegar, soy sauce, mustard, and fresh rosemary are pureed to make a marinade for steak. It can be used with a variety of steaks, including tri-tip, flank, and sirloin.
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Get Crispy Chicken Strips With Salad Recipe from Food Network
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Get Corn Relish Recipe from Food Network