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Grilled rock lobster tails with seasoning. These take very little cooking time, yet are so good!
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These chicken breasts are stuffed with a mixture of sharp Cheddar cheese, broccoli, and rice, and may just remind you of a deliciously, cheesy bowl of broccoli and cheese soup.
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These shrimp-stuffed mushrooms are made ahead of time, chilled, then baked just before serving.
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Traditionally made with wine, this version of a Swiss fondue features beer for a more robust flavor that will keep everyone dipping anything they can find.
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This recipe is by Nancy Harmon Jenkins and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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All you really need for this dish is Aburrio Rice, onion, broth and some butter. Though it helps if you have some white wine, parmesan cheese, and a veggie or...
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Get Holiday Biscotti Recipe from Food Network
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This great gluten-free cornbread recipe uses cornmeal and millet flour; no one will ever guess!
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Green peppers stuffed with a mixture of ground beef, rice and onion, seasoned with garlic powder and held together with tomato sauce are topped with shredded mozzarella cheese and baked.
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The classic Mexican comfort-food dish from Chef Deborah Schneider.
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Bursting with juicy beef and tender rice: the best stuffed peppers around. The addition of sour cream is part of the pleasure.
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Get Apple Pie Recipe from Food Network