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I have been making these for many years for holidays or special occasions

  • 4 Cornish Game hens
  • salt & pepper -- to taste
  • garlic powder -- to taste
  • paprika -- to taste
  • oil
  • stuffing (recipe follows)
  • 1 stick butter
  • 1/3 cup half and half
  • 1/4 cup green onion -- chopped fine
  • 1/4 cup celery -- chopped fine
  • 1 clove garlic -- chopped fine
  • 2 tablespoons parsley
  • 1 cup crabmeat (6.5 oz.can)
  • 1 cup fine breadcrumbs
  • 1/2 teaspoon salt
  • dash pepper
0/5 (0 Votes)

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1. Preheat oven to 305. Arrange croissant pieces on baking sheet

  • 2 large croissants
  • 1 1/2 tblsp butter
  • 1 1/4 cup chopped onion
  • 3 tblsp fresh sage
  • 3 tblsp fresh thyme
  • 2 1/4 cup chicken broth
  • 2/3 cup hazelnuts
  • 4 cornish game hens
  • 1/2 cup chopped shallots
  • 3 tblsp olive oil
  • 1 tblsp flour
5/5 (1 Votes)

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This is a family favorite and a great way to get the kiddos to eat some spinach

  • 4 (2-inch thick) center-cut pork chops
  • 2 cups spinach, chopped
  • 1/2 cup ricotta cheese
  • 1 tablespoon basil pesto
  • 1/4 teaspoon garlic, minced
  • Salt & pepper, to taste
  • Extra virgin olive oil
  • Toothpicks
0/5 (0 Votes)

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To make it even creamier, use half-and-half in place of the milk

  • 12 ounces egg noodles
  • 12 ounces sliced cremini mushrooms $
  • 1 cup chopped onion $
  • 1 medium eggplant (12 oz.), cut into 1-in. cubes
  • 2 About 2 tbsp. butter $
  • 2 About 2 tbsp. olive oil $
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons flour
  • 1 3/4 cups vegetable broth
  • 1 cup milk $
  • 1/4 cup sour cream or crème fraîche
  • 1/4 teaspoon nutmeg
  • 2 tablespoons chopped flat-leaf parsley
0/5 (0 Votes)

By

Faith Nash

  • 1 box Jiffy cornbread mix
  • 1 cup whole kernal corn - drain (reserve some juice)
  • 1/2 c juice from corn
  • 8 oz sour cream
  • 2 eggs
  • 1/2 stick butter - melted
0/5 (0 Votes)

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I watched every how to make pizza sauce on the internet and still didn't find one I like 100 percent

  • 2 quarts fresh san marzanos peeled, seeded, and crushed (crushed by hand or with a potato masher
  • 2 or 3 garlic cloves minced & sauteed
  • Small handfull of fresh chopped basil
  • Salt & pepper to taste
0/5 (0 Votes)

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1. Place potatoes in saucepan

  • 8 medium potatoes, peeled and cubed
  • 1 cup 2% evaporated milk
  • 1/2 cup light sour cream
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups cheddar cheese
  • 6 slices bacon, cooked and crumbled
  • sliced green onions
0/5 (0 Votes)

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In a skillet, sauté onions and peppers until softened

  • 2 cups onions, diced
  • 1/2 cup red pepper, diced
  • 1/2 cup green pepper, diced
  • 1 small jalapeño pepper, minced
  • 1 cup chopped cilantro
  • 2 cups frozen corn
  • 1 cup vegetable oil
  • 5 eggs
  • 1 cup cheddar cheese, grated
  • 1/2 cup brown sugar
  • 1 cup cornmeal
  • 1 cup flour
  • 1 tsp salt
  • 1 1/2 tbsp baking powder
  • 1 tsp pepper
0/5 (0 Votes)

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Cook spare ribs in a dutch oven, cover (just barely) with water

  • 2-3 lbs. country-style spare-ribs
  • 1-2 onions
  • 6-7 medium potatoes
  • Head of cabbage
4.8/5 (4 Votes)

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Roasted veggies bring out the flavor and sweetness

  • 2 zucchini
  • 4 carrots
  • 1 sweet potatoe
0/5 (0 Votes)

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1. Preheat oven to 450 degrees F

  • 1 jar (24 oz) Italian Classics Grandma's Pomodoro Sauce, divided
  • 2 medium (about 3/4 lb each) eggplants, trimmed, sliced in 1/2-inch rounds
  • 3 Tbsp. Italian Classics Toscano Extra-Virgin Olive Oil
  • 1/4 cup Italian Classics Seasoned Bread Crumbs
  • 1/2 cup Italian Classics Grated Parmigiano-Reggiano, divided
  • Lawry's Seasoned Salt, to taste
  • Cracked black pepper, to taste
  • 1 pkg (8 oz) Wegmans Shredded Whole Milk Mozzarella Cheese
  • Cooking spray
0/5 (0 Votes)

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For the lemon butter: Whisk together the lemon juice, salt, pepper, lemon zest and butter in a deep medium bowl unt...

  • Lemon Butter:
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Zest of 1 large lemon
  • 1/2 stick unsalted butter, at room temperature
  • Halibut and Crispy Shallots:
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 large cloves garlic, smashed
  • 4 halibut fillets (each 4 to 5 ounces)
  • 1/2 cup grapeseed oil
  • 2 large shallots, cut into rounds, separated into rings
  • Lemon wedges, for garnish
0/5 (0 Votes)

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Halibut with Lemon-Butter and Crispy Shallots Cornish Hens with Crabmeat Stuffing