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Grilled chicken breasts basted with wing sauce are served on toasted hamburger buns and topped with lettuce, tomato, and blue cheese dressing.
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Incorporate sausage into a crowd-pleasing pasta salad using gemelli pasta and smoked mozzarella.
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Sauteed Portobello mushrooms, garlic, colorful peppers, and slightly smoky provolone give this gourmet sandwich a rich and distinct flavor.
cooking.nytimes.com
This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food It also may be her easiest Use your favorite canned tomatoes for this and don’t be scared off by the butter
Ingredients: tomatoes, butter, onion
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This vegan recipe for pumpkin pie skips the tofu but still yields a sweet and creamy dessert you can make ahead for your Thanksgiving feast.
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Get Celery Root and Potato Puree Recipe from Food Network
Ingredients: potatoes, celery, heavy cream, butter
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Get Celery Root and Apple Puree Recipe from Food Network
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This recipe is by Trish Hall and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: potatoes, carrots, butter, milk, parsley, cumin
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Follow Chef John's recipe for celery root and potato puree to breath new low-carb life into your mashed potatoes.
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Recipe for Grape Ice with Almond Puree, as seen in the January 2008 issue of O, The Oprah Magazine.
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Get Tarragon and Sweet Pea Puree Recipe from Food Network
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A Bloody Mary with a side of beef bouillon.