"This is a full-flavored, pungent, yet subtle special occasion dish. We served the meal with diced, spiced new potatoes with chopped onions baked in foil for 40 minutes, and a Caesar salad."
"Dredged with seasoned flour, chicken pieces are dipped in beaten egg then tossed again in the flour to ensure a deliciously crispy, juicy fried chicken."
"This absolutely delicious pork tenderloin is prepared simply by first browning in a skillet, and then finishing in the oven. Served with a Marsala cream sauce, prepared while the pork is baking, the dish can be prepared in under an hour. The sauce is tasty over steamed vegetables as well."
"Creamy Brie cheese and salty prosciutto transform ordinary grilled chicken breasts into an indulgent, company-worthy dish. For entertaining ease, stuff the chickens up to one day in advance; reserve in the refrigerator until 30 minutes before grilling."
"Kingfish, a.k.a. King Mackerel, is a strong flavored sport fish which pairs well with the zesty flavor of salsa. Make sure to remove all of the dark meat from the fish when you clean it."
"Whoever invented crescent rolls, should get a medal. In this recipe they make a dandy crust, filled to the brim with a fabulous cheese, mushroom, half and half egg mixture. And a package of herb and lemon soup mix."
"The combination of sweet and spicy pecans and sweet berries in this chicken salad makes it a taste sensation! The berries listed are suggestions; substitute whatever kinds you fancy, in whatever quantities! Makes a beautiful summer dinner."
"For this tasty Italian specialty, the dough is prepared in the bread machine, and then it's filled with Italian sausage, pizza sauce and mozzarella cheese. Serve with pasta."
"Break into the flaky puff pastry crust and you'll find a delectable pot pie filling packed with shrimp, imitation crabmeat and lots of vegetables. It's an impressive dish . . . and only you'll know how easy it is to make!"
"This combines my love of the New Orleans-style olive salad that you find on muffaletta sandwiches and Italian olive tapenades. With so many olives how could you go wrong? I use it on fish, sandwiches, dips, and in herbed breads."
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