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Chicken stock and ground pork are the base for this savory Asian-inspired cabbage soup packed with veggies such as bean spouts, corn, and mushrooms, and seasoned with ginger, garlic, Szechuan and soy sauces, garlic, ginger, and a hit of heat from cayenne pepper.
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Chicken pan-roasted in white wine with artichokes and chorizo may sound fancy, but with a couple easy steps and little prep-time, this just might become a new go-to weeknight recipe.
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Get Red Chile Chicken Tamales Recipe from Food Network
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An old fashioned ham loaf recipe that makes 2 loaves with a tangy-sweet sauce is a great way to use up leftovers from a big smoked ham. It's a regional favorite from western Pennsylvania.
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Cajun-seasoned grilled chicken breast and jalapeno sausage flavor a skillet meal of bow tie pasta and vegetables in a creamy sauce.
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This recipe is by Melissa Clark and takes About 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pork pot roast is cooked with garlic and red wine in a slow cooker for a melt-in-your-mouth main dish for cold winter evenings.