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This is a simple and filling dish that's easy to prepare. Let the oven do all the work for you. I like to use spirals for the pasta.
cooking.nytimes.com
This recipe is by Julia Reed and takes 5 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken, cauliflower, olives, tomatoes, feta — this is a stew of extraordinary flavor and complexity, down to its hints of cinnamon and garlic The recipe uses skinless chicken legs or thighs; you could substitute ones with the skin if you like (But don’t use chicken breasts, which will dry out.) You can use more or less chicken depending on your needs
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Soy burger-style crumbles, tomatoes, rice, vegetarian refried beans, cheese, and taco seasonings all layered on top of flour tortillas and baked. A tasty vegetarian treat that will send even the meat lovers running back for more!
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This tasty chowder will be a guaranteed hit with any crowd!
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Get Healthy Chicken Fajita Stuffed Peppers Recipe from Food Network
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Get Absolutely Fabulous Frise-Easy Salad Recipe from Food Network
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These are definitely super nachos with a layering of ground beef, refried beans, Cheddar cheese, olives, and more. It will be a crowd pleaser on game day.