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Fine Cooking

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January , 2005

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Stuffedchicken(1) | appetizers(6) | beef(2) | chicken(5) | desserts(3) | dressing(1) | main(8) | misc(1) | pasta(1) | salad(3) | salmon(1) | salsa(1) | sandwiches(1) | sauce(2) | scallop(1) | scallops(1) | shrimp(3) | sides(5) | soup(1)

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Antipasto-Stuffed Chicken Breasts

(Fine Cooking, January , 2005)

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Apple, Blue Cheese & Hazelnut Salad on Endive Leaves

(Fine Cooking, January , 2005)

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Arugula Salad with Blood Oranges, Fennel & Ricotta Salata

(Fine Cooking, January , 2005)

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Baby Spinach with Scallions & Lemon

(Fine Cooking, January , 2005)

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Bacon-Wrapped Ginger Soy Scallops

(Fine Cooking, January , 2005)

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Black Forest Trifle

(Fine Cooking, January , 2005)

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Black Olive Vinaigrette

(Fine Cooking, January , 2005)

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Chicken Sates with Spicy Peanut Sauce

(Fine Cooking, January , 2005)

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Chile & Jack Cheese-Stuffed Chicken Breasts

(Fine Cooking, January , 2005)

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Chocolate Mousse

(Fine Cooking, January , 2005)

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Cucumber Rounds with Hummus & Yogurt

(Fine Cooking, January , 2005)

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Dry-Aged Beef Rib Roast with a Mustard, Garlic & Thyme Crust

(Fine Cooking, January , 2005)

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Escarole with Green Apple, Celery Root, Toasted Pecans & Blue Cheese

(Fine Cooking, January , 2005)

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Garlic Roasted Shrimp Cocktail

(Fine Cooking, January , 2005)

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Horseradish-Chive Creme Fraiche

(Fine Cooking, January , 2005)

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Individual Beef Croustades with Boursin & Mushrooms

(Fine Cooking, January , 2005)

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Lemon Poached Shrimp Cocktail

(Fine Cooking, January , 2005)

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Mushroom & Potato Gratin

(Fine Cooking, January , 2005)

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Mushroom Filling

(Fine Cooking, January , 2005)

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Mushroom Saute

(Fine Cooking, January , 2005)

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Mushroom-Fontina Tart

(Fine Cooking, January , 2005)

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Onion Coulis

(Fine Cooking, January , 2005)

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Oranges With Caramel Ginger

(Fine Cooking, January , 2005)

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Pasta with Mushrooms, Peas, Prosciutto & Sour Cream

(Fine Cooking, January , 2005)

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Prosciutto & Fontina-Stuffed Chicken Breasts

(Fine Cooking, January , 2005)

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