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    2 Recipes

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    From "American Regional Cooking" from the International Culinary Institute at the Art Institute. Sauteed Chicken Livers done Orleans style, serve with toast points or fresh pasta. You can sub any poultry liver, but make sure to soak in milk for an hour to remove a lot of the uric acid (ammonia smell) that is usually present in liver.

    Recipe #342331

    Easy Chicken or Steak Kebabs, great for the BBQ. Marinade adds a nice lemony kick!

    Recipe #319388


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