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This recipe is by Elaine Louie and takes 1 hour and 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Roast Chicken With Bread and Arugula Salad Recipe from Food Network
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cooking.nytimes.com
This is a classic recipe from Robb Walsh, a Texas food historian and a restaurateur: no beans In the Texas spirit, it does, however, call for three pounds of meat — boneless chuck, buffalo or venison There is also some bacon for good measure
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Get 1770 House Meatloaf Recipe from Food Network
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Get Melt Your Heart Tuna Melt Recipe from Food Network
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Get Tuna Tostadas With Chile Mayonnaise Recipe from Food Network
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Get Quinoa and Vegetable Stuffed Peppers Recipe from Food Network
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