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cooking.nytimes.com
This is a classic Italian bean and pasta soup If you have already made a pot of beans using a pound of beans, and want to use it for this soup, just use half the beans but all of the broth as directed in Step 1.
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Orange-juice-marinated eggplant grilled and stuffed into ciabatta with goat cheese, grilled bell pepper, and spinach.
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Eggplant Parmesan Hero Recipe from Food Network
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Get Quick Chick-in-Wine with Brie-Yukon Gold Mashed Potatoes Recipe from Food Network
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Get Mussels in White Wine Recipe from Food Network
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Wide, soft rice noodles are stir-fried with thinly sliced pork, peppers, basil, and garlic in a sweet and spicy Thai noodle dish.
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Get Quinoa Crust Pizza Recipe from Food Network
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Chef Kevin Kathman stuffs maple-glazed roasted squash with quinoa and sautéed wild mushrooms.
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Get Chicken With Mango Barbeque Sauce Recipe from Food Network