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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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Wedge salad with blue cheese dressing is such a classic! Made with iceberg lettuce, crispy bacon, cherry tomatoes, and homemade blue cheese dressing. 15 minutes and it's ready for the table!
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Dirty rice just got dirtier, thanks to Chef John's additions of pork shoulder, andouille sausage, tons of aromatic vegetables, and more liver than before.
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Jalapeno peppers, serrano peppers, and habanero peppers are pureed with tomatoes and avocado to create this combo dip. Warning: Salsamole is addicting!
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An easy slow cooker split pea soup recipe.
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cooking.nytimes.com
If you loathe gefilte fish, that staple of the Seder, it may just be that you've never had it homemade In this recipe, created to convert gefilte fish skeptics, the traditional patties are updated with more flavorful fish, and then poached in court-bouillon — that is, a light vegetable broth Be sure to use a wide pot here; the patties rise to the top as they cook, and you want to give them enough space.
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Cornbread Stuffing with Green Olives, Cranberries, and Pecans! Sweet, buttery California green ripe olives add a little something special to this classic Thanksgiving stuffing.
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Kids adore these homemade chicken tenders with honey-mustard!
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Lots of lemon juice, black pepper, mustard, miso, and mayo are all it takes to season wild salmon fillets baked in a hot oven.
cooking.nytimes.com
This recipe is by Jeannette Ferrary and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.