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This chicken Parmesan sandwich is crunchy, juicy, and blanketed with plenty of rich tomato sauce and melty mozzarella cheese. Best of all, it's easy to make at...
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HOLLAND HOUSE Sherry Cooking Wine adds a subtle, sweet background flavor to this spicy, Mexican seasoned marinade. Lean, boneless, skinless chicken breasts are delicious as well.
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This recipe is by Julia Moskin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A refreshing creamy chilled peach soup with white wine, mint, and peach schnapps, with a hint of cinnamon and nutmeg. So delicious you'll have them scraping their bowls!
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Recipe for Roast Chicken Legs with Harissa and Couscous, as seen in the January 2009 issue of 'O, The Oprah Magazine.'
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Peanut butter and chocolate, and unbeatable combination.
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This recipe is by Molly O'Neill and takes 1 hour 40 minutes, plus 2 hours refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Plum Slab Pie Recipe from Food Network
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This elegant seafood dip is loaded with crab, shrimp, and lobster and will surely to wow your guests!
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Ziti pasta bakes with layers of creamy tomato sauce and mozzarella cheese in an easy and comforting dish that's ready in less than an hour.
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Get Sun-dried Tomato Dip Recipe from Food Network