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Showing only recipes by “Terry Golson.”

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9746
deviled-eggs

Deviled Eggs

If you don’t have a deviled egg serving platter, cut very thin slices off of the bottoms so that the eggs stay put.

Comments (3)
9750
split-pea-and-smoked-turkey-soup

Split Pea and Smoked Turkey Soup

The smoked turkey acts like a ham hock, bringing a salty, smoky, meaty flavor to the soup.

9752
greek-chicken-casserole

Greek Chicken Casserole

This casserole requires little work to prepare, yet is attractive and full-flavored when it comes out of the oven. Serve with rice, salad...

Comments (3)
9754
mexican-mole-chili

Mexican Mole Chili

A mole sauce is made with cocoa. But there are so many complex seasonings in mole that the chocolate becomes transformed into a new, uniq...

9755
mexican-meatloaf

Mexican Meatloaf

The salsa really perks up this meatloaf. You don’t need fresh salsa; a high-quality jarred brand will work just fine.

9756
orange-herb-fish

Orange-Herb Fish

Rosemary pairs well with fish, but too much can cancel out all of the other flavors. If you do have excess fresh rosemary, don’t ad...

9757
fish-in-curried-coconut-sauce

Fish in Curried Coconut Sauce

This sauce can be made ahead and frozen. When ready to use, warm on the stove and then add the fish.

9761
chili-and-lime-corn

Chili and Lime Corn

This side dish has lots of flavor, but it won’t overwhelm the main course.

9768
tofu-burgers

Tofu Burgers

I eat tofu burgers because I like them, not just because they’re good for my health.

9770
ricotta-and-spinach-pizza

Ricotta and Spinach Pizza

A pizza doesn’t have to have oozing strings of melted cheese to be good. The ricotta doesn’t spread, but it does taste light ...

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