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This colorful Firecracker Pasta Salad is packed with eye-pleasing colors and is perfectly simple to make.
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This recipe is by Nancy Harmon Jenkins and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A creamy chicken, broccoli, and Swiss cheese casserole is layered lasagna-style and baked.
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Get Three Cheese and Artichoke Calzones Recipe from Food Network
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Here's a classic beef stroganoff recipe featuring top round steak, fresh mushrooms, and egg noodles that's easy to make in a slow cooker.
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Spiced with cinnamon, cumin, and coriander, and served with a minty yogurt dipping sauce, these meatballs are an impressive appetizer.
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Get Harvest Focaccia Recipe from Food Network
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This is a traditional Portuguese dish that brings back memories of mom. It is not only tasty but it is always a hit at parties. Plan ahead, because the salted cod needs to soak for 24 hours.
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In a large stockpot over medium heat, melt the butter and add the oil, onions, pepper, parley, garlic, half of the cabbage, wine, salt, and pepper and cook until...
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Zucchini noodles replace traditional rice noodles in this zoodle-inspired version of pho with plenty of vegetables, garlic, and ginger.
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Tri-colored rotini pasta is tossed with corn, black beans, Mexican cheese, and red bell peppers for a colorful and tasty pasta salad perfect for picnics.
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A rich roasted banana split recipe with homemade frozen yogurt and hot fudge sauce.