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Nothing beats a good macaroni salad--except maybe one that's gluten free and with chunks of grilled chicken breast and chopped tomatoes.
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So easy but so delicious.
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In my family it's a traditional dish and the mother of my granmother told us the original recipe. I thilnk it's an interesting proposition of our "dieta mediterranea...
Ingredients: carrot, olive
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The family or your company will be impressed when you bring a magnificent roast chicken with potatoes, carrots, and celery to the dinner table.
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Get Hawaiian Sweet Bread Holiday Stuffing Recipe from Food Network
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Get Bloody Mary Steaks Recipe from Food Network
cooking.nytimes.com
Pears and walnuts complement dark black and pale brown rice in this sweet and savory mixture Make sure you don’t overcook the pears; they need only a quick sear in the pan The cooked grains will keep for 3 days in the refrigerator and can be frozen
cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tomato soup just got an extra kick thanks to jalapeno peppers and tequila added to the mix, creating a spicy and spiked tomato soup.
cooking.nytimes.com
This is a thick, hearty Tuscan-inspired potage with farro and beans Red, kidney, pinto or borlotti beans (or a blend) most resemble the beans used in Tuscany The farro and beans are soaked together, then cooked with aromatics, tomatoes and pancetta
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Get Rabbit Cacciatora Recipe from Food Network