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This recipe is by Dena Kleiman and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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cooking.nytimes.com
This quick-cooking fish stew, with its raft of eggs and no-stir preparation method, is specific to eastern North Carolina Church fund-raisers and family gatherings center on the stew, where traditionally men would layer chunks of fish with bones and skin, thinly sliced potatoes, onions and spices in a caldron and stand around the fire watching it cook About five minutes before it was done, someone would crack an egg for each guest into the tomato-rich broth
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Classic dish of Spain and Latin America, this arroz con pollo recipe is browned chicken cooked with rice, onions, garlic, and tomatoes.
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Get Make-it-don't-buy-it Frozen Vegetarian Burritos Recipe from Food Network