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  2. 57 Hanukkah Recipes For Your Best Holiday Meal Yet

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    Get the Honey Garlic Glazed Salmon recipe. Hearst Owned. ... These glazed then baked chicken leg quarters are the perfect compromise. ... Get the Maple-Mustard Chicken Legs recipe. PHOTO: ANDREW ...

  3. Maple-Dijon Salmon Skewers Recipe - AOL

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    Flip the skewers and cook, basting with the mustard glaze and turning occasionally, until glazed and nearly cooked through, about 5 minutes total. Repeat with the remaining oil and skewers ...

  4. Here's Every Recipe You'll Need To Make The Perfect ... - AOL

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    Get the Oven-Baked Salmon recipe. PHOTO: DOAA ELKADY; FOOD STYLING: BROOKE CAISON. Naughty Knots. ... Get the Maple Glazed Ham Steak recipe. Parker feierbach. Braised Lamb Shank.

  5. 21 Easy High-Protein Dinners for Winter in Three Steps or Less

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    View recipe. Lemongrass-&-Coconut Poached Salmon. Photographer: Rachel Marek, Prop stylist: Holly Dreesman, Food stylist: Gabriel Greco ... A sweet and savory maple-mustard glaze livens up baked ...

  6. I Just Found Out I'M The One Making All The Food For ... - AOL

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    Maple-Mustard Glazed Chicken. A roasted chicken is a classic Hanukkah main, but I'm not sure I'll have the solid 2 hours it takes to roast one. These glazed then baked chicken leg quarters are the ...

  7. Make the Best-Ever Baked Salmon in Just 20 Minutes - AOL

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    This baked salmon cooks low and slow in the oven at 325 degree, which we found to be a trusty way to cook moist and fork-tender fish, every time. ... this salmon can be simply roasted using the ...

  8. 35 Christmas Roasts Pretty Enough To Be Your Holiday Centerpiece

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    Salmon En Croute. A cheesy, garlicky, spinach mixture is the perfect balance to a tender salmon fillet. Everything is nestled together in the puff pastry dough, and after 20 minutes in the oven ...

  9. 23 High-Protein Sheet-Pan Dinners - AOL

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    Maple-spiced carrots cook alongside pepita-crusted salmon fillets and deliver amazing taste and nutrition in a dinner the whole family will devour. View Recipe Read the original article on EATINGWELL