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Classic Mexican soup made with meatballs (albondigas), green beens, onions, and chicken stock. A family favorite.
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This is a rich decadent dish to enjoy in the winter. I would love some feed back on this recipe.:-) My daughter loves it. lol
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This recipe is by Jonathan Reynolds and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Chicken Milanese with Escarole Salad and Pickled Red Onions Recipe from Food Network
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Get Grilled Mahi-Mahi with Black Bean Salsa Recipe from Food Network
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Get Emeril's Fall River Chow Mein Recipe from Food Network
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Get Turkey Tetrazzini with Spinach and Mushrooms Recipe from Food Network
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Cleverly cut mints and a thick layer of buttercream embellish chocolate cake.
cooking.nytimes.com
You get the best of both worlds with this tender and moist cake adapted from a version that was served at the 76th birthday of Edna Lewis, the legendary Southern chef It is quite simple to put together as far as cakes go, and the cream cheese chocolate frosting is a revelation.
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I made these for a Christmas party last year and they were a huge hit, despite being extremely rich and over-the-top. The cookies are super moist and dark with...
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Get Blueberry Streusel Cake Recipe from Food Network
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This recipe is delicious for dinner tonight and even better as leftovers the next day, just ask Tyler Florence, the author of this recipe.