pate
Once you see how easy it is to make pate in your Instant Pot, you won’t ever look back. This recipe utilizes only the "Sauté" mode, but it can be adapted to be made in a multi-cooker too.Slather a nice thick layer of this pate onto a piece of sourdough toast and you’ve got the perfect appetizer packed with flavor.Best Pate Recipes
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4.5
Eggnog
This apple brandy eggnog recipe will knock you off your feet. Try it this holiday season.This recipe is courtesy of The Cavalier.
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4
Leg of Lamb, Gascon Style
This leg of lamb is cooked "en Gasconnade," or in the Gascon style, which in this case means a lot of garlic and oil-packed anchovies. The originality of the Gasconnade leg of lamb resides in the fact that the salt is provided by cured anchovies, and the morels in the sauce announce the change of season and celebrate spring. Click here to see Best Spring Lamb Recipes.
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4
Oyster Mushroom-Stuffed Beef Flatiron Roast
Elevate your roast to the next level with this recipe from New York-based chef Michael Toscano (head chef/owner of Jeffrey’s Grocery, Perla, and Montmartre). Oyster mushrooms and bacon add a ribbon of flavor and depth to this dish. With Bordeaux wine pairings from Pearl & Ash’s wine director Patrick Cappiello, it’s bound to make a statement for any occasion! Click Here to See More Beef Recipes
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4
Foie Gras Terrine
This dish was served during the cocktail hour of the Foie Festival at Wilshire Restaurant. Served with candied kumquat and a toasted brioche, it was a simple yet elegant presentation of the dish foie gras terrine. For best results, make sure the foie gras is raised responsibly and of the highest quality.
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4
Red Snapper
"After a Sunday afternoon with Monk Atrim at the cockfights — and more of this gentleman later! — a quartet of us went over to the Polo Club, after two Quarentine Cocktails from hand of Monk's own priceless Chino bartender at the huge Manila Hotel. There, with chilled Chilean Undurraga Rhin in brown squatty saddlebag-fitting bottles, we had the following masterpiece, involving a fish much like our own southern coast red snapper. It would be equally suitable for pike, bluefish, a big rainbow trout, or black bass." — Charles H. Baker, Jr.
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4
Who said stroganoff had to have beef? This recipe proves that some hearty chunks of tofu and vegan cheeses can add flavor to the traditional dish without the animal product. 
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4
Madeira Sauce
This is a great freezer standby, as it is the perfect accompaniment to beef or lamb and is a great help when you are making something that doesn't have juices for gravy, such as our beef Wellington. This is a much-simplified version of a favorite recipe that my mother used to make to go with rack of lamb. See all sauce recipes. Click here to see Frozen Food Makes a Comeback.
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3.6
Crab artichoke dip
A cheesy artichoke dip is a signature dish at any Super Bowl party, but this year, kick yours up a notch. Using crab, Madeira wine, and a pinch of cayenne for a bit of heat, this certainly ain’t your mama’s tired old dip.This recipe is courtesy of Andrew Zimmern.
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3.5
campbells
Fresh mushrooms, Madeira wine, mascarpone cheese and fresh green beans simmered in savory broth come together to create an utterly delicious, creamy and flavorful side dish.  This elegant and creative spin on green bean casserole is sure to become your must-have favorite side dish.Recipe courtesy of Swanson. Click here for more information. 
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3.4
Beef Wellington
The ideal main course for a special occasion — it looks as though you've been toiling all day when in fact you've been having your hair and nails done! Serve it with the Madeira Sauce.For 25 Recipes No One Makes Anymore – But Should, click here.For 35 Vintage Holiday Recipes for a Classic Christmas Meal, click here.
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3
Cut steak
Store bought demiglace, which is a concentrated stock is the base for this rich, smooth sauce. Serve it with some seasonal vegetables or a sweet potato mash. 
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2.833335