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This recipe is one of our family favorites!! Beef strips are simmered in a Burgundy wine sauce, then served hot over noodles.
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Any mild melting cheese, like cheddar or Monterey Jack, will work here. This recipe can easily be doubled to feed a crowd.
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This aromatic and hearty lentil soup is spiced with cumin and coriander for a light, yet filling meal.
cooking.nytimes.com
The Thai-style version of duck à l'orange here requires only a little more work It does not take much time to begin with, but if it makes life easier, prepare the curry base in advance, then cook the duck breasts when guests arrive Reheat the curry sauce, carve the meat and combine
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Some Sunday mornings are tougher than others; the Beer Bloody Mary is the drink of choice for just those days!
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Get Pork Belly Adobo Recipe from Food Network
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Get Radicchio-Green Mango Slaw Recipe from Food Network
cooking.nytimes.com
This is a classic Italian bean and pasta soup If you have already made a pot of beans using a pound of beans, and want to use it for this soup, just use half the beans but all of the broth as directed in Step 1.
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This recipe is by Christine Muhlke and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Buckwheat noodles flavored with ginger, garlic, citrus, and soy sauce.
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Tasty strips of sirloin are seasoned with garlic powder, then slow cooked with onion, green pepper, and stewed tomatoes for this easy and comforting dinner.
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This is a great, fast version of American-style pad thai, with an appealing combination of sweet, sour, and spicy flavors. Look for the noodles in the Asian section of markets.