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Beignets: French Donuts from Paris to Provence

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chicken(2) | fish(1) | main(5) | pasta(3) | salad(1) | sides(2)

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Catfish Po'boy with Hoisin-Peanut Sauce

(Cooking Light, July, 2002)

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Chicken and Farfalle Salad with Walnut Pesto

(Cooking Light, June, 2005)

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Chicken Tetrazzini with Almonds

(Cooking Light, March, 1999)

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Mid-Atlantic Mushroom And Chestnut Stuffing

(Bon Appétit, November, 1994)

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Peanutty Noodles

(Cooking Light, May, 2000)

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On July 8, 2007, 11:02 pm pam said:

I add a pound of cooked chicken breast cut into bit sized pieces to make this a main meal.


Penne in Creamy Basil-Walnut Sauce

(Cooking Light, May, 2004)

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On July 19, 2007, 12:45 am pam said:

Really enjoyed this simple to prepare dish. I added sauteed mushrooms and topped it each serving with a tablespoon of fresh diced mushrooms for a complete meal.


Spaghetti Squash With Parsley Walnut Pesto

(Gourmet, December, 2004)

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Wild Rice And Toasted Almond Pilaf

(Gourmet, March, 2002)

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On April 18, 2008, 7:04 pm pam said:

I really liked this pilaf. Initially I worried an all wild rice pilaf would be too much since I'd never had a pilaf with just wild rice. But it was great. My suspicion is that most pilafs add white rice with wild rice simply because the wild rice is expensive. But for an occasional treat this is a great pilaf.


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