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Take the fuss out of making risotto by replacing the rice, as this recipe does in mixing quinoa with sauteed vegetables.
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Get Steak-and-Egg Fried Rice bowl Recipe from Food Network
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Get Michael Chiarello's Babyback Ribs with Espresso Barbecue Sauce Recipe from Food Network
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Bread the tofu with panko (Japanese bread crumbs) and stir-fry in a wok.
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Get Inside-Out Chicken Cordon Bleu Recipe from Food Network
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Delicious broiled portobello mushrooms layered with goat cheese, roasted beets, and a pseudo aioli sauce.
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Aside from its exquisite taste, the best thing about this stew is that it takes only 15 minutes of your time...next, it simply simmers on the stove-top until done.
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This recipe is by Nancy Harmon Jenkins and takes 4 hours 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Seafood Hot Dogs with Sweet Mustard Sauerkraut Recipe from Food Network
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Get Mixed Seafood Paella with Sausage and Pink Beans Recipe from Food Network
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Get Pasta al Pesce (Seafood Pasta) Recipe from Food Network
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This is a special beef recipe from my country, Brunei, which is really tasty. The dried shrimp is an added flavor and modification I made to the original dish. Serve with steamed or spiced rice.