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This long-simmered sauce is made with ground beef, tomatoes, mushrooms, onions, garlic, and seasonings. Serve over spaghetti and top with grated Parmesan.
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This is great for a casual barbecue, because the make-ahead chimichurri sauce delivers big-time flavor with no last-minute stress.
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Get Christina's Pecan-Crusted Potato Chip Snapper with Honey-Mustard Mayo Recipe from Food Network
cooking.nytimes.com
It’s unclear whether "purgatory" refers to the bubbling red tomato sauce used to poach the eggs in this easy skillet meal or the fire of the red-pepper flakes that the sauce is spiked with In either case, this speedy Southern Italian dish, whipped up from pantry staples, makes for a heavenly brunch, lunch or light supper Note that the anchovies are not traditional, but they add a subtle fishy richness to the tomatoes
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Freshen up your grill with this mouthwatering summer salad recipe from Carapelli Extra Virgin Olive Oil. Made for sharing, this salad is savory, sweet and all-together amazing.
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This recipe is by Kay Rentschler and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Baked Sweet Potato "Fries" with La Boite Spice Mix Recipe from Food Network
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Get Seared Sea Scallops Recipe from Food Network
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Get Grilled Polenta and Veggies Recipe from Food Network
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Get Quick Creamy Tomato Soup Recipe from Food Network
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Get Seared Sea Scallops with Sauteed Wild Mushrooms, Fresh Herb Salad, and Roasted Garlic Beurre Blanc Recipe from Food Network