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Rely on rotisserie chicken, smoked spicy sausage, and frozen okra from the store to stack up flavors in our quick rendition of a classic Cajun stew.
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This herbed crust is dusted with cornmeal for a real pizzeria touch. The large quantity allows you to freeze some of the dough for the next time you want to be in pizza heaven.
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Transform leftover pizza into a breakfast casserole with the help of eggs, mozzarella cheese, and oregano for a filling main dish.
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Classic mashed potatoes get a little Mediterranean flair with the addition of feta cheese, garlic, and herbs.
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Italian sausage, zucchini and spinach fettucine are featured in this beef broth soup seasoned flavored with red wine, basil and oregano.
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This recipe is by Craig Claiborne and Pierre Franey and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cubes of chuck roast are cooked in beef broth seasoned with garlic, cumin, chili powder and oregano in this chili without beans.
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Cubes of venison stew meat are browned with onions and garlic and combined with Worcestershire sauce, oregano and covered with water in this stew with chunks of carrots and potatoes.
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Get Roasted Pasilla Peppers with Corn and Cotija Recipe from Food Network
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Get Spicy Lobster with Fettuccine and Anchovy Breadcrumbs Recipe from Food Network
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Get Linguini Puttanesca Recipe from Food Network
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Cornish game hens are marinated with Greek yogurt and herbs and then grilled slowly in this easy, tasty dish perfect for grilling season.