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Get Italian Meatball Soup Recipe from Food Network
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This stuffing is great for vegetarians and non-vegetarians. It has a wonderful light and fruity taste. Since most of my family has been vegetarian for 25 years, we make this stuffing in a casserole instead of stuffing it in the turkey. You can, however, stuff the turkey with it and it is just as good!
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The combination of toppings gives this toast upper-crust status.
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Get Spinach, Mushroom and Cheese Breakfast Casserole Recipe from Food Network
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Learn to make an easy tomato bruschetta recipe using fresh tomatoes, balsamic vinegar, and basil piled onto garlicky toast for a delicious starter or snack. Use...
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A basic bread stuffing using eggs and canned chicken broth to moisten and bind the bread with the onions, celery and seasonings. This recipe makes enough to dress an 18 to 20 pound bird.
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This fabulous taste sensation (pronounce it moof-ah-LOT-ah) is my version of a New Orleans sandwich.
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Fennel studded Italian sausage and saffrin bring the flavor of Sardinia to this hearty, herb-freshened ragu.
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Hungarian hot peppers stuffed with a cream cheese mixture and Italian sausage.
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Make a little extra to send on the honeymoon! This lovely soup combines extra lean ground beef made into meatballs with thinly sliced escarole or spinach, orzo macaroni, and finely chopped carrot.
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For an easy and satisfying grilled cheese lunch or dinner, spread creamy Havarti cheese, sauteed honey ham, and spinach over potato bread.
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A simple salt-free vinaigrette flavored with Italian seasoning and lemon juice. Serve over a tossed salad, antipasto, or as a quick marinade for beef, chicken, or pork.