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The first time I made this, I used some delicious small red beans that my housekeeper, Ana, brought from El Salvador I also tested it with canned beans; of course I liked the Salvadoran red beans better, but not having them shouldn’t deter you from making this substantial salad
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I didn't eat this recipe growing up, not being a Southern boy. However, I've tried and tweaked a few other recipes to come up with my preferred ingredients. For...
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Get Tagliatelle Bolognese Recipe from Food Network
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Get Eggplant Parmigiana Recipe from Food Network
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Get Chicken Noodle Soup Recipe from Food Network
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Get Glazed Short Rib Crostini Stack Recipe from Food Network
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Get Lentil Vegetable Soup Recipe from Food Network
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Get Whole-Grain Bean and Turkey Cassoulet Recipe from Food Network
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This halibut is baked nestled in a bed of fennel, peppers, tomatoes, olives and fresh herbs. It's a one skillet supper that's ready in a flash!
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Get Monument Cafe Roasted Root Vegetables Recipe from Food Network