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drain
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loin
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paillard
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pinto beans
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To pour off liquid from food, e.g. with a colander.
A tender cut of meat from the shoulder to the leg (for pork) or from the rib to the leg (for beef, lamb and veal).
A thin slice of meat (usually veal, chicken, or beef) that can be quickly cooked.
A pale pink bean with streaks of reddish-brown. They are used to make refried beans and often used in soups and stews (e.g. chili con carne).
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