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Photo of: Caribbean-Spiced Roast Chicken - Recipe of the Day
PHOTO BY: jenny

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DAILY RECIPE

Caribbean-Spiced Roast Chicken

SUBMITTED BY: MICHELLE0011 

Tropical flavors of lime, ginger, thyme, clove, and rum make this chicken really delicious.

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Cleaning and Preparing Herbs

If don't enjoy eating gritty lettuce or herbs, this method is one that you will want to learn!

Sage Pork Chops

Sage Recipes

Sage is used in Greek, Italian and European cuisines. It is used to season sausages, poultry, and fish.

Chicken with Garlic, Parsley and Fresh Basil

Parsley Recipes

Parsley might be the best known, and most used, herb in the USA, used for garnishing foods as well as for flavoring stews and stocks.

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Thanksgiving Recipes

Turkey and all the trimmings! Find recipes for all of your Thanksgiving favorites.

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Cabbage Veggie Cream Soup

Submitted by: Charissa 
Home Town: Moscow, Idaho, USA
Living In: Steamboat Springs, Colorado, USA
Tons of compliments await when you make this vegetable soup with elk sausage and a variety of seasonings. 

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Tangy Mustard

Submitted by: pelicangal Supporting Member (Click to learn more about Supporting Membership)
Living In: Brookings, Oregon, USA
This nice mustard is made from the whole mustard seeds, making it a very grainy mustard. 

Roast Beef Tenderloin with Cranberry-Red Wine Sauce

Submitted by: Ocean Spray® 
Your guests will love this perfectly roasted beef tenderloin served with cranberry-red wine sauce seasoned with fresh thyme. 

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Turkey Brine

Submitted by: SHERI GAILEY 
This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!! 

Creole Seasoning Blend

Submitted by: JOSLYN 
This Creole seasoning blend is great for seasoning rice, meats, soups and stews, or anything that needs a flavor boost. Also makes a great gift when placed in a decorative jar with recipe attached. 

Southern California Cioppino

Submitted by: Becky Wergers 
This popular dish originated around Monterey Bay, California. This version, created in San Diego, has a southwest flavor. Serve with large bibs, crab shell crackers, extra bowls for the shells, and finger bowls if you wish. Nice served in large, shallow bowls alongside crusty sourdough bread, a green salad, and chilled white wine. You can vary the seafood according to the catch of the day, yours or your market's. 
 
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