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This recipe is by Marian Burros and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This homey casserole was developed by Pierre Franey in 1991 for the 60-Minute Gourmet column It is hearty sustenance that evokes memories of childhood and sweater weather Its preparation is simple, but its flavors veer elegant
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Get Taco Tuesday Salad Recipe from Food Network
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Get Slow Cooker Lasagna Recipe from Food Network
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First boiled with baking soda, these homemade soft pretzels are brushed in butter at the finish line and served with a queso dip starring classic white American cheese.
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THIS IS MY VERSION OF STUFFING THAT I HAVE DEVELOPED OVER THE YEARS. I DON'T STUFF THE BIRD, BUT IT IS FLAVORED WITH CHICKEN BROTH GIVING IT THAT COOKED IN THE...
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Get Instant Pot Tex-Mex Beef Stew Recipe from Food Network
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Ali Maffucci's recipe for Gluten-Free Chicken Parmesan with Zucchini Noodles from her cookbook, Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying...
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Asian inspired tuna salad with canned tuna, radishes, cilantro, shredded carrot, ginger, rice vinegar and sesame oil.