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  2. Can you freeze deli meat? Here’s how to safely extend the ...

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    However, if you are freezing the meat within a safe timeline (the U.S. Department of Agriculture recommends you consume all open packages of deli meat within three to five days), you can go ahead ...

  3. 10 Foods You Should Never, Ever Refreeze - AOL

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    1. Seafood. Both fish and shellfish are extremely perishable and thus prone toward spoiling quickly when exposed to any temperature changes. Once you’ve actually thawed your seafood, you’d be ...

  4. Yes, you can refreeze thawed food — and 9 other ... - AOL

    www.aol.com/news/defrosting-chicken-correctly-10...

    You've probably heard a lot of so-called rules when it comes to frozen food. For definitive answers to some common questions about keeping frozen food healthy and tasty, TODAY Food consulted two ...

  5. Chicken-and-Okra Gumbo Recipe - AOL

    homepage.aol.com/food/recipes/chicken-and-okra-gumbo

    Cook over low heat for 45 minutes, stirring occasionally.Add the okra to the casserole and simmer until tender, 15 minutes. Stir in the chicken meat and season the gumbo with salt, pepper and Tabasco. Discard the bay leaves, ladle the gumbo over rice, garnish with the scallions and serve with Tabasco. Recipe Credit: Rembs Layman

  6. Fix a Drink - Wikipedia

    en.wikipedia.org/wiki/Fix_a_Drink

    "Fix a Drink" is a song co-written and recorded by American country music singer Chris Janson. It was released in May 2017 as the first single from his album Everybody , which was released in September 2017.

  7. Can You Refreeze Meat? The Answer Is Complicated - AOL

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  8. Chicken and Sausage Gumbo Is Perfect for a Chilly Night - AOL

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    Yields: 6 servings. Prep Time: 1 hour 15 mins. Total Time: 3 hours. Ingredients. 1 (4-pound) chicken, cut into 8 pieces. 1 tbsp. kosher salt, plus 1/2 teaspoon, plus more to taste

  9. Gumbo - Wikipedia

    en.wikipedia.org/wiki/Gumbo

    "Oyster Gumbo Soup" used a filé base, while "Ochra Gumbo" and "Chicken Gumbo" used okra as a base. [44] Four years later, the cookbook La Cuisine Creole documented eight varieties of gumbo. None used sausage, but almost all of them contained ham. [37] Until the 1970s, gumbo was primarily popular on the Gulf Coast of the United States.

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