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cooking.nytimes.com
As the grandfather of six oft-hungry children, Pierre Franey sought to develop dishes that would “capture their attention.” This hearty, kid-friendly casserole of meatballs, sausage, onions, peppers and mushrooms did not disappoint It's sort of a cross between a casserole and a stew, and can be served over pasta or polenta, or with a huge hunk of bread to sop up the herb-y tomato sauce If you'd like, you can easily substitute ground chicken, turkey, pork or veal for the beef in the meatballs (or any combination of them all)
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This classic, hearty casserole recipe is made with chicken thighs and drumsticks, mushrooms, and fresh thyme.
cooking.nytimes.com
This recipe is by Julia Reed and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get "Dressed" American Wagyu Flat Iron Steak Recipe from Food Network