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This soup is a very easy, appetizing way to have dinner or lunch! Onions, carrots, green bell pepper, and polish sausages pack a flavorful punch!
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An unusual combination of simple ingredients that render a spicy, tasty soup that's ready in less than 45 minutes!
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This recipe is by Robert Farrar Capon and takes 2 hours 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Lentils and ground beef are simmered with carrots, onion and celery in a vegetable juice and beef bouillon broth with Worcestershire sauce and canned mushrooms.
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Dried split peas and ham hocks are cooked with vegetables in chicken stock seasoned with dill weed, bay leaves, soy sauce and red pepper flakes. When cooked through, this soup is pureed and thinned with milk.
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Warm up with a bowl of this savory soup that's loaded with incredible flavor. Caramelized onions simmer with sweet onion soup and beef consommé. It's topped with cheesy garlic Texas toast and is so good you may want to double the recipe because it will be gone in a flash!
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Get Buttermilk Panna Cotta Recipe from Food Network
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This one-dish wonder features moist, tender chicken breasts covered with melted Cheddar cheese, sitting on a bed of creamy rice and vegetables - it just doesn't get any better!
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Chicken and mushrooms with a pimento-mushroom soup cream sauce for a one-dish rendition of this popular supper dish.
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This Italian-inspired recipe yields tender and delicious baked, breaded pork chops in a pesto sauce.
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Sautéed chicken breasts simmer quickly in a tangy lemon cream sauce to make a quick-cooking dinner that only tastes like you've been cooking all day.
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Well American and Tex Mex or Mexican ... not sure. It just has a nice light spicy flavor. I serve this over my "Kim's Favorite Roasted Creamed Corn," and my...