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Light and not too sweet, these individual-serving chocolate souffles are the perfect dessert for two on any special occasion.
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The blueberry-wine sauce adds moisture to the lamb and makes a delicious serving sauce when reduced with balsamic vinegar and butter.
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Leftover cooked chicken and canned red beans are simmered with diced tomatoes and tomato sauce, broccoli and carrots in this quick soup.
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Call them kabobs, kebabs, or shish kebobs, what's a summer grill without them? Top sirloin chunks, marinated in soy sauce, garlic, ginger, olive oil marinade, grilled with onions, mushrooms, bell peppers.
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Lemon juice provides a tart and tangy flavor to this easy one-pot chicken soup recipe, while a touch of pesto adds nutty undertones.
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Imitation crab meat and mini shrimp make for a wonderful pasta salad that everyone loves!
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Garlicky shrimp scampi takes a bowl of polenta to the next level.
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Growing up, my Mexican grandmother always had a pot of beans cooking on the stove. This my version
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Crab cakes with black-eyed peas in the batter are a tasty new twist on traditional crab cakes.
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Potatoes, sweet potatoes, celery root, and parsnips are topped with Gruyere cheese in this delicious recipe for a fall root vegetable gratin.
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This stovetop casserole, made with bacon, Italian sausage, cabbage, and apples, will be on your dinner menu year-round - it's that simple and delicious!
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Get Buttermilk Sherbet with Spicy Peanut Brittle Recipe from Food Network