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The National Culinary Review Recipes

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Seared American Lamb Chops with Goat Cheese Soufflé
Seared American Lamb Chops
Scallops with Lobster Fingerling Hash and Corn Sauce
Scallops
Scallop Bisteeya
Scallop Bisteeya
Savory Thyme and Pomegranate Sabayon
Savory Thyme and Pomegranate Sabayon
Savory Strawberry and Yellow Tomato Gazpacho
Savory Strawberry and Yellow Tomato Gazpacho
Sauteed Swiss Chard and Garbanzos
Sauteed Swiss Chard and Garbanzos
Sautéed Spinach
Sautéed Spinach
Sauteed Mushroom and Onion Salsa
Sauteed Mushroom and Onion Salsa
Sauteed Apples
Sauteed Apples
Sauté of Broccoli Rabe and Saffron Potatoes
Sauté of Broccoli Rabe and Saffron Potatoes
Saul’s Special Chicken & Waffles
Saul’s Special Chicken & Waffles
Sauce Provençal
Sauce Provençal
San Diego State University’s Blueberry/Wheat Berry Salad
San Diego State University’s Blueberry/Wheat Berry Salad
Salsa
Salsa
Salmon Roulade with Crab Stuffing (Modern)
Salmon Roulade

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