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A quick Italian vegetable soup ready in less than an hour. A sprinkle of fresh grated Parmesan on top is optional.
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Red and green cabbage are mixed with colorful vegetables, and tossed with a spicy lime dressing. Brightens up any picnic or backyard bbq and goes with everything you throw on the grill.
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This is an excellent tasting shrimp dish with Chinese flair. Serve as a side dish or main course, with soy sauce or teriyaki sauce.
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Using 2% milk gives this rustic soup just a little bit of creaminess without all of the fat. You can easily make it vegetarian by substituting the chicken broth with vegetable broth.
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Get Shrimp Fried Rice Recipe from Food Network
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To save time, you can buy rotisserie chicken (about three pounds) for this recipe. Remove the skin before shredding the meat; you should have about six cups.
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Get Quick and Spicy Tomato Soup Recipe from Food Network
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A little different twist on an old favorite...cheese makes the difference! Substitute half and half cream for a richer chowder.
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Penne pasta and fresh vegetables are tossed with Catalina and Italian-style dressings.
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This recipe is by Suzanne Hamlin and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This shaved carrot salad is easy to make but looks and tastes amazing. The dish takes flavor inspiration from the Middle East and Morocco!
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Here's a quicker way to make the classic comfort food dish chicken potpie. Instead of making a pastry, use breadcrumbs to top the creamy chicken and vegetable mixture, bake, and voilà.