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This contemporary pairing with creamy grits—an old Southern favorite spreading in popularity across the country—doubles the luscious richness.
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Turkey, celery, onion, and herbs in a creamy sauce.
cooking.nytimes.com
This recipe is by Julie Powell and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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In southern Italy this dish has the evocative name Uova al Purgatorio When I make tomato sauce in the summer, I freeze it in half-cup portions, which makes this meal for one easy to throw together.
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Get Poached Salmon with Lemon Mint Tzatziki Recipe from Food Network
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Get Dad's Poached Salmon with Cucumber Sauce Recipe from Food Network
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As elegant as they are delicious, poached pears are a splendid finish to dinners dressy or plain Here, the poaching syrup is red wine, honey and good cold-weather spices: cloves, cinnamon and star anise Look for pears that are ripe but still firm, and if you can, choose pears that have stems — they make for a more attractive dish
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Get Ginger Poached Pear in Lingonberry Broth Recipe from Food Network
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Get Chive and Gruyere Cheese Souffle Recipe from Food Network
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Get Oatmeal Cookies Recipe from Food Network
www.allrecipes.com
Your cake-loving guests won't believe that pinto beans is the surprise ingredient in this recipe for spice cake decorated with candied cherries and pecans.
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Replacing the raw eggs in this recipe with pasteurized eggs or fat-free egg product eliminates food safety concerns and allows you to enjoy this Bake-Off® Contest favorite.