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Beignets: French Donuts from Paris to Provence

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Cooking Light

MAGAZINE

March, 1996

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appetizers(5) | beef(5) | bread(5) | chicken(7) | desserts(5) | fish(6) | fruit(6) | lamb(2) | main(33) | nuts(2) | pork(4) | salad(4) | sauce(7) | shrimp(3) | sides(9) | sorbet(1) | soup(6) | stew(2) | veal(1) | vegetarian(5)

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Curried Chicken Buns

(Cooking Light, March, 1996)

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Date-and-Walnut Sambouseks

(Cooking Light, March, 1996)

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Double-Chocolate Chews

(Cooking Light, March, 1996)

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Earl Grey Sorbet

(Cooking Light, March, 1996)

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Four-Flavor Dumplings

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Fragrant Ginger-Hot Pepper Sauce

(Cooking Light, March, 1996)

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Greek Lamb-and-Artichoke Soup

(Cooking Light, March, 1996)

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Green Sauce

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Griddled Tofu with Garlic-Sesame Bok Choy

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Grilled Corn Kernels

(Cooking Light, March, 1996)

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Grilled Vegetable Packets

(Cooking Light, March, 1996)

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Ham-and-Lima Bean Casserole

(Cooking Light, March, 1996)

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Herbed Meat Loaf with Sun-Dried Tomato Gravy

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Hopi Indian Stew with Posole

(Cooking Light, March, 1996)

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Hot Mustard Sauce

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Hot Peppered Pinto Soup with Garlic

(Cooking Light, March, 1996)

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Jolynnçs Meringue Gâteau

(Cooking Light, March, 1996)

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Kale with Fusilli and Roasted Garlic

(Cooking Light, March, 1996)

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Lamb-and-Eggplant Loaf

(Cooking Light, March, 1996)

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Lemon-Glazed Cranberry Rolls

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Lemon-Soy Dipping Sauce

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Mamaçs Meat Loaf

(Cooking Light, March, 1996)

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Mexican Salsa Bread

(Cooking Light, March, 1996)

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Navajo Peach-Apple Crisp

(Cooking Light, March, 1996)

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Normandy-Style Meat Loaf

(Cooking Light, March, 1996)

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