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This Chinese restaurant-style corn soup with egg threads is enriched and thickened with butter and a little flour, and flavored with a hint of nutmeg.
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A whole chicken cooks up crisp and brown with nothing more than a generous sprinkling of kosher salt. It's served with a quick thyme-butter pan sauce.
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This smooth butternut squash soup, with the warm flavor of orange, relies on the simplest of ingredients to let the flavor of the squash shine through.
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This recipe is by Barbara Kafka and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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There are no canned soups in this masterpiece. This is my Grandma's recipe that she gave me when I got married. Pork chops are baked then served with a rich mushroom sauce. It takes a little bit of work, but is great for a special dinner - my husband loves it!
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Mom's chicken and dumplings have never been this easy thanks to this simple slow cooker recipe that calls for Bisquick® to make the dumplings.
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A quick concoction of chicken, sauce and prepared stuffing.
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This is a riff on an Italian Wedding Soup, but with an eastern European flair. It's a great main course soup on a chilly fall or winter evening.
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This recipe is by Pierre Franey and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.