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Apple Turkey Picadillo

(EatingWell, September/October, 2007)

This twist on the Latin American staple is made healthier with lean ground turkey and crisp apples. It doubles well. Try tucking it into whole-wheat tortillas or serve over instant brown rice for a quick and healthy supper.
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Apple-Shallot Roasted Turkey

(EatingWell, November/December, 2007)

Roasting the herb-rubbed turkey with apples and shallots is the secret to flavorful meat. Extra shallots in the roasting pan give the gravy a rich, caramelized shallot flavor.
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Asian-Style Grilled Cornish Hens

(Cooking Light, June, 2006)

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Asparagus Salad With Celery Leaves, Quail Eggs, And Tarragon Vinaigrette

(Gourmet, March, 2001)

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Bacon-Wrapped Cornish Hens With Raspberry Balsamic Glaze

(Gourmet, August, 2003)

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Baked Buffalo Chicken Strips With Blue Cheese Dip

(All You, January, 2010)

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Barbecued Quail Tamales With Avocado Cream

(The Texas Cowboy Kitchen by Grady Spears with June Naylor, 2007)

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BBQ Baked Beans & Sausage

(EatingWell, July/August, 2008)

Here we turn baked beans into an easy main dish by adding chicken sausage and collard greens. Serve with: Coleslaw and cornbread.
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BBQ Chicken Sandwich

(EatingWell, September/October, 2007)

Toss leftover cooked chicken with barbecue sauce and crunchy carrots for a quick and healthy lunch.
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Blackberry-Zinfandel Quail

(Cooking Light, May, 2004)

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Blue Cheese-Stuffed Chicken With Buffalo Sauce

(Cooking Light, March, 2010)

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Boneless Buffalo Wings

(EatingWell, January/February, 2007)

Sink your teeth into these spicy chicken breast tenders instead of the traditional, skin-on buffalo wings. We’ve dramatically cut the saturated fat and sodium in this Super Bowl party favorite and added a generous serving of crunchy vegetables with a lighter version of blue cheese dip.
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Bourbon-Glazed Chicken Drumettes With Blue Cheese Dipping Sauce

(Bon Appétit, February, 2010)

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Braised Paprika Chicken

(EatingWell, January/February, 2009)

Sweet Hungarian paprika gives this creamy braised chicken the best flavor. This is a good “pantry dish” since you should have the basics on hand and only need to purchase the chicken. You may vary the recipe by using cubed veal shoulder instead of chicken and mushrooms instead of peppers. Serve with whole-wheat orzo flavored with minced parsley or dill.
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Braised Pheasant in Mixed Peppercorn Sauce

(Cooking Light, October, 2006)

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Braised Quail With Poblano Chiles, Saffron, And Chorizo

(Gourmet, September, 1998)

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Breast of Pheasant with Wild Mushroom Ragout and Chervil Salad

(Saveur, December, 2001)

At last year's Bracebridge Dinner, this dish was made with cold-smoked pheasant breast. See Smoked Pheasant Breasts below for a cold-smoking method'or use unsmoked breasts, also very good.
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Broiled Cornish Hens With Molasses And Allspice

(Gourmet, April, 1993)

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Broiled Quail With Ginger, Soy, And Cilantro

(Gourmet, September, 1998)

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Cherry-Glazed Cornish Hens with Sourdough-Cherry Stuffing

(Cooking Light, November, 2005)

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Chicken And Smoked Sausage Etouffee

(Tyler’s Ultimate, Episode: Ultimate French Quarter, Season: 7)

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Chicken Cutlets With Asparagus, Capers, And Shallots

(Bon Appétit, March, 2010)

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Chicken Dijon

(Southern Living, January, 2010)

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Chicken In Garlic-Vinegar Sauce

(EatingWell, January/February, 2009)

Braising chicken in vinegar and herbs is a very popular way of cooking in Mediterranean Europe. Often paired with sweet sausage, this is a gutsy, wholesome dish that can be made a day ahead. Serve with whole-wheat couscous tossed with fresh herbs and steamed broccolini.
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Chicken Paillard With Creamy Parmesan Salad

(Tyler’s Ultimate, Episode: Ultimate Chicken Paillard, Season: 5)

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