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This recipe is by Christine Muhlke and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Fire-Grilled Chicken Quesadilla Recipe from Food Network
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This French onion soup is a powerful blend of onions, beef broth , parsley, and thyme.
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This version of macaroni and cheese is rich with cheese, sour cream, and butter, but it's great for a once-in-awhile treat or a special occasion.
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My daughter and I make this in our Cooking School, which I write about on my blog/site UNCONFIDENTIALCOOK.COM. The recipe was handed down from my college roommate...
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Turkey, mashed potatoes, cheese, a special sauce, and some little extras combine to make a tasty casserole for 'the day after'. Absolutely delicious way to use those tasty Thanksgiving leftovers.
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Green garlic is garlic that is harvested early. This garlic is not as pungent and potent as mature garlic. The green stems add a bright freshness to what you...
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Stewing meat is browned and braised in red wine with carrots, garlic, onions, and herbs. Mushrooms and more onions are added for the last half hour of cooking.
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A few fresh ingredients transform chicken and pasta into this simple and creamy flavor-filled dish.
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Bacon, eggs, and tomatoes start the picnic right in this macaroni salad!
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A juicy fresh mushroom and tomato topping sets this easy bruschetta recipe apart. The cheese-topped appetizers are broiled and served warm.
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Here's a kid-pleasing pasta, veggie, and beans dish that's a great alternative to plain pasta and butter.