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  2. 30 Foolproof Chicken and Potato Recipes for Quick and Easy ...

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    Eva Kolenko. A smoky-sweet DIY barbecue sauce acts as both a marinade and a glaze at the end to help the chicken skin brown and crisp up deliciously.

  3. Martha Stewart Just Told Us Her Secret for the Best-Ever ...

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    The recipe is from Martha Stewart's Cooking School cookbook, which was published in 1999. That book has the best chicken soup recipe in it. That book has the best chicken soup recipe in it.

  4. How to Make a Casserole 10x Better, According to Martha Stewart

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    Science & Tech. Shopping. Sports

  5. The Martha Stewart Show - Wikipedia

    en.wikipedia.org/wiki/The_Martha_Stewart_Show

    Martha, also known as The Martha Stewart Show, is an American cooking show hosted by Martha Stewart.The series premiered on September 12, 2005, in syndication until it was picked up by the Hallmark Channel in September 2010 as part of a larger deal that turned over most of the cable network's daytime schedule to shows from Stewart's production company, MSLO Productions. [1]

  6. Martha & Snoop's Potluck Dinner Party - Wikipedia

    en.wikipedia.org/wiki/Martha_&_Snoop's_Potluck...

    Martha & Snoop's Potluck Dinner Party is an American variety show starring Martha Stewart and Snoop Dogg. The series premiered on VH1 on November 7, 2016. [1] [2] It is filmed at CBS Studio Center in the Studio City district of Los Angeles, California. [3] [4]

  7. These Easter Casseroles Are Perfect for a Church Potluck

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    Cheesy Potato Casserole. This cheesy potato side dish has a crunchy breadcrumb topping that makes it so dang good. Plus, it goes with just about any main course, from ham to chicken. Get the ...

  8. How Many Sweet Potatoes Per Person Do You Need? Here's An ...

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    A sweet potato casserole recipe might call for three pounds, or about 48 ounces, of sweet potatoes. By Burgess’s estimation, that should equate to 9 to 12 servings. By Burgess’s estimation ...

  9. I tried Ina Garten's and Martha Stewart's latke recipes, and ...

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    Stewart's recipe says to reserve this potato juice, let the milky starch sink to the bottom, and pour off the liquid — similar to the clarified butter I made for Garten's recipe.