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- Turkey with Ancho Adobo
- Creamy Chicken with Roasted Poblanos
- Chicken and Pigeon Peas Skillet Dinner
- Paella Valenciana
- Pecan-Crusted Chicken with Citrus-Tomato Topping
- KRAFT RECIPE MAKERS Stuffed Peppers
- Chicken with Garlic & Herb Sauce
- Chicken, Beets and Blue Cheese Salad
- How to Cut and De-Seed a Pomegranate
- Salmon with braised lentils & horseradish cream
| Posted: 18 Nov 2013 11:31 AM PST
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| Creamy Chicken with Roasted Poblanos Posted: 18 Nov 2013 11:31 AM PST
|
| Chicken and Pigeon Peas Skillet Dinner Posted: 18 Nov 2013 11:31 AM PST
|
| Posted: 18 Nov 2013 11:31 AM PST
|
| Pecan-Crusted Chicken with Citrus-Tomato Topping Posted: 18 Nov 2013 11:31 AM PST
|
| KRAFT RECIPE MAKERS Stuffed Peppers Posted: 18 Nov 2013 11:31 AM PST
|
| Chicken with Garlic & Herb Sauce Posted: 18 Nov 2013 11:31 AM PST
|
| Chicken, Beets and Blue Cheese Salad Posted: 18 Nov 2013 11:31 AM PST
|
| How to Cut and De-Seed a Pomegranate Posted: 17 Nov 2013 01:59 PM PST  Updated, originally posted 2006. Late October, early November is the season for pomegranates, pinkish red orbs filled with crunchy, juicy seeds (known as arils), bursting with flavor. You can get them at most supermarkets, but if you live anywhere near where they are grown, it’s best to get them at a local farmer’s market. Here you are most likely to find the ripest pomegranates – the ones whose peels are beginning to crack open, their plump, ripe seeds expanding beyond the peel’s ability to contain them. Continue reading "How to Cut and De-Seed a Pomegranate" » |
| Salmon with braised lentils & horseradish cream Posted:  |
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