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This a quick and easy bisque to make. I wouldn't call it the best for those who are calorie concious but I don't make it very often and when I do, I use as just...
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The use of oregano, thyme, and rosemary make this lamb not only fragrant, but full of flavor.
cooking.nytimes.com
This recipe is by Pierre Franey and takes About 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Harry T's Stuffed Chicken Recipe from Food Network
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This Italian-American comfort food recipe came to The Times in 1993 in one of Pierre Franey's beloved “60-Minute Gourmet” columns His version of the classic casserole calls for slices of pork loin, a “lean, moist and versatile” option, Mr Franey said, which are pounded thin then breaded and pan-fried until golden
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