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Navy beans, molasses, and maple syrup combine to make this classic dish at home.
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Simply fill your slow cooker with Korean-style seasonings over beef tenderloin to make tender, flavor-packed bulgogi, or Korean roast beef.
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Genuine Chesapeake Bay cuisine, this soup contains lima beans, corn, carrots, onions and Maryland blue back-fin crab meat and crab claws. Old Bay seasoning is required for authentic taste.
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This is a pureed vegetable soup made with half-and-half, chicken boullion granules and soy sauce. Serve with blanched broccoli florets and chopped parsley or carrot curls.
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Simple and quick to prepare, a favorite even of those who don't normally like salads. The sweetness will have everyone asking for a second serving. It can be...
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Citrus-stuffed poultry always seems to turn out moist, and this roasted chicken also gets doused with lemon juice for extra flavor.
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Chef John's recipe for seared scallops on fresh corn cream proves that you can make something special with just a few seasonal ingredients.
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Transform your leftover ham into a creamy ham and corn chowder for a warm and comforting weeknight meal.
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Boneless, skinless chicken breast cooked in chicken bouillon is cut into bite-sized pieces and returned to the broth with thin egg noodles in this easy-to-prepare soup.
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This copycat recipe combines red wine, brandy, peach mango concentrate, and pineapple juice to make Carrabba's®-style blackberry sangria.