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cooking.nytimes.com
This is inspired by both the classic Greek soup avgolemono and Scottish cockaleekee Start with a flavorful chicken or turkey broth, simmer leeks and rice or bulgur in the soup until tender, then enrich with eggs and lemon The trick here is to begin with a flavorful stock and not to allow the eggs to curdle when you combine the soup and the avgolemono sauce
Ingredients: chicken, leeks, bulgur, eggs, lemons
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Make these filling bacon and avocado burritos when you're on the go!
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Get Breakfast Mom Crepes Recipe from Food Network
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Shell pasta stuffed with a garlicky mushroom, spinach, turkey and cheese filling topped with mozzarella and sauce.
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Mexican-inspired light ingredients including refried beans, prepared enchilada sauce, sour cream, and ground turkey are layered like a lasagna and baked for a lower-fat version of the popular casserole.