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A slow cooker pot roast, made with sirloin, has a surprise ingredient -- a can of citrus-flavored soda, poured into the cooker, to add a little tangy sweetness.
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Beef ribs treated with a chile powder rub and a tomato based sauce pack a real one-two wallop that will render your taste buds dazed and delighted!
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A hearty ham and potato soup made in the slow cooker is a great way to use up holiday ham leftovers.
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This recipe is by Jane Sigal and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Apple-Apricot Breakfast Lasagna Recipe from Food Network
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White beans, jack cheese and chicken with traditional chili herbs and spices combine to prove that white definitely doesn't mean bland.
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A homemade energy bar with dates, figs, almonds, and brown rice cereal.
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Get Oatmeal Peanut Butter Energy Bars Recipe from Food Network
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This recipe is by Pierre Franey and takes 25 minutes, plus 1 hour refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This almost-homemade soup gets a little help from store-bought chicken stock and chicken bouillon cubes, but with fresh veggies and tender chicken breasts, this noodle soup is sure to please.
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This recipe is by Nancy Harmon Jenkins and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Quick and Easy Minestrone Recipe from Food Network