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Nevada Annie' Harris 1987 World Championship Chili

3 md Onions
2 md Green peppers
2 md Green peppers
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[ More ] 23 Reads

Nero Wolfe's Roast Quail Veronique

6 Quail, dressed
Salt Pepper, freshly ground 1 1/2 c Wild rice, cooked
Salt Pepper, freshly ground 1 1/2 c Wild rice, cooked
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[ More ] 23 Reads

Nero Wolfe's Bacalhau (Portugese Salt Cod)

1 1/2 To 2 lbs soaked dried cod *
2 lg Onions, sliced
2 lg Onions, sliced
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[ More ] 23 Reads

Neptune's Surprise

1/2 lb Shrimp, steamed & SWhelled
1/2 lb Scallops, steamed & shelled
1/2 lb Scallops, steamed & shelled
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[ More ] 23 Reads

Nell Carter's Knockout

1 Chicken; cut up
1 lb Mushrooms
1 lb Mushrooms
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[ More ] 22 Reads

Neil's Burn Lisa's Mouth Chicken Nuggets

1 lb Chicken breast
Red pepper White pepper Black pepper Paprika Cajun Seasoning Breadcrumbs Butter No mess. No cleaning. 15-20 minute special. Defrost chicken. Preheat oven to 375. Line cooking tray with tinfoil and grease with butter. (Butter goes back in fridge now.) Cut chicken into 1" cubes, or whatever shape looks about right. Dump a bunch of bread crumbs in a large freezer bag. Put some cajun spices in the bag. Add red pepper. Toss in a little white pepper and add some more red pepper. Add some black and white pepper in an amount that looks pretty. Add more red pepper and disguise it with the paprika. Add more cajun spices to cover up the mess of red. Add more bread crumbs and shake. When everything is well-mixed, toss all your chicken works of art into the freezer bag. Dance around the kitchen singing the dead chicken song. Shake bag during the refrain. Unload half the bag of chicken pieces... only those that got breaded. Put them on the tray stupid. Play the dead chicken song again and shake more furiously. (For extra fun, add more red pepper.) Add the rest of the chicken to the tray. Everyone should be in little rows. If anyone piles up on another chicken, remove the offending piece and beat it with the mallet. Put it back on the tray, preferably in the corner. Dump tray into stove. It should be warm enough by now. Set the timer for 40 minutes and leave.
Red pepper White pepper Black pepper Paprika Cajun Seasoning Breadcrumbs Butter No mess. No cleaning. 15-20 minute special. Defrost chicken. Preheat oven to 375. Line cooking tray with tinfoil and grease with butter. (Butter goes back in fridge now.) Cut chicken into 1" cubes, or whatever shape looks about right. Dump a bunch of bread crumbs in a large freezer bag. Put some cajun spices in the bag. Add red pepper. Toss in a little white pepper and add some more red pepper. Add some black and white pepper in an amount that looks pretty. Add more red pepper and disguise it with the paprika. Add more cajun spices to cover up the mess of red. Add more bread crumbs and shake. When everything is well-mixed, toss all your chicken works of art into the freezer bag. Dance around the kitchen singing the dead chicken song. Shake bag during the refrain. Unload half the bag of chicken pieces... only those that got breaded. Put them on the tray stupid. Play the dead chicken song again and shake more furiously. (For extra fun, add more red pepper.) Add the rest of the chicken to the tray. Everyone should be in little rows. If anyone piles up on another chicken, remove the offending piece and beat it with the mallet. Put it back on the tray, preferably in the corner. Dump tray into stove. It should be warm enough by now. Set the timer for 40 minutes and leave.
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[ More ] 23 Reads

Neapolitan Polenta Pie

12 oz Nonfat plain yogurt
1 c Polenta
1 c Polenta
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[ More ] 23 Reads

Navajo Green Chili


3 pounds pork shoulder -- trimmed of fat
3 pounds pork shoulder -- trimmed of fat
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[ More ] 23 Reads

Navajo Green Chile

20 Anaheim or Cubanelle chiles
: or so (can substitute 48 : ozs : or so of canned green : chiles) 3 lb pork (shoulder works)
: or so (can substitute 48 : ozs : or so of canned green : chiles) 3 lb pork (shoulder works)
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[ More ] 23 Reads

Natural Treat

1 1/2 lb Earthworms
1/2 lg Onion, chopped
1/2 lg Onion, chopped
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[ More ] 23 Reads


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