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We knew penne was the only thing missing from a Caesar.
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Get Argentine Stuffed Flank Steak: Matambre Recipe from Food Network
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Get Fried Couscous Salad Recipe from Food Network
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This recipe is steeped in Neapolitan tradition: It’s made the day after the big Easter feast, as a way to use up leftover cheese and meat An Easter Monday picnic is also a custom, so the fact that all the goodies are already wrapped up in the bread makes it a very transportable option The herby pesto and Gruyère, though, are my own nontraditional additions
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Get Penne with Meaty Ragu Recipe from Food Network
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Get Grilled Shrimp and Cilantro Pesto Pizza Recipe from Food Network
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Get Foil-Packet Chicken Puttanesca Recipe from Food Network
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A hearty sprinkle of organic granola from Cascadian Farm™ makes this buttery crumble an instant hit at the breakfast (or dinner) table.
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Get Buffalo Chicken Meatloaf Recipe from Food Network
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Cheesy baked zucchini tots, perfect for brunch, lunch, or an after school snack! With cheddar, parmesan, lemon, and rosemary.
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Get Rosemary Focaccia Stuffing with Pancetta Recipe from Food Network
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Even vegetable stews can have more vegetables This recipe adds a pound of kale -- that's right, a full pound -- to softened onions, carrots and celery, combined with beans and tomatoes It's simply a matter of bringing the other vegetables together in a simmer, then adding the kale and topping with the toast