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Sauteed mushrooms are marinated in a tarragon vinegar-enhanced salad dressing mixture.
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White sugar makes the Kettle Corn taste like popcorn balls. Use brown sugar and it will taste like caramel corn.
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This is a terrific broth with caramelized roasted vegetables as a base. The veggies are then plopped into a pot with water and herbs and simmered until a rich, delicious broth emerges. Strain and you have two quarts broth. Freezes well.
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Use your own herb mix to season oyster crackers for a great snack on Super Bowl Sunday, or anytime!
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This easy baked lamb chop recipe has lamb marinated in bourbon, fish sauce, honey, garlic, and white pepper.
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A colorful array of spinach, carrots, mushroom, onion and water chestnuts add new personality to herb-seasoned stuffing moistened with savory vegetable broth.
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A gluten-free recipe for root vegetable gratin and buttery walnuts.
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Not your typical zucchini quiche. This fantastic medley of fresh veggies may be served either hot or cold. You can even cut it into small pieces and serve as finger food!
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Delicious carrot soup with a hint of curry!
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Chinese potstickers, filled with vermicelli noodles, mushrooms, and prawns, are a crowd-pleasing dish.
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This main dish recipe features sliced beef sirloin cooked with potatoes, and onion in a sauce made with prepared dashi soup, sake, and soy sauce.
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Chunks of pork shoulder are braised in milk with herbs and orange zest in Chef John's recipe for pork carnitas.