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This hearty sorghum soup is the perfect meal to warm you up on a chilly fall or winter day. Packed with veggies and topped with Italian cheese, this soup is sure to be a new lunch or dinner time favorite.
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Loaded with Hachiya persimmons and dotted with cranberries, this bread is the epitome of fall; serve it with coffee and watch it disappear.
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A yummy breakfast in one dish. Hash browns are combined with eggs, bacon and cheese in a grilled sandwich. You can always substitute sausage or ham for the bacon.
cooking.nytimes.com
This simple stir-fry is a dish to throw together when you want something like fried rice but don’t have any cooked rice at hand Begin soaking the noodles before you begin to chop the vegetables, and they’ll be ready to stir-fry when the other prep is done.
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Classic asparagus risotto made with arborio rice, shallots, stock, fresh asparagus, and Parmesan cheese.
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Crumbled cornbread, chopped hard-boiled eggs, onion, garlic, sage and celery are in this stuffing or dressing. It's moistened with chicken and turkey broth and can be used to stuff a 12 to 15 pound turkey.
cooking.nytimes.com
Cooking chicken breasts can be tricky, especially the “skinless-boneless” kind No matter if they are pan-fried or grilled, they are apt to be dry if left to cook even a minute too long This recipe borrows a Chinese technique called velveting that guarantees a moist chicken breast
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This recipe delivers tender and succulent pork ribs cooked in a wonderful sauce.
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Beef tri tip roast is marinated in a Thai-inspired marinade and slowly roasted over indirect heat in a covered grill in Chef John's delicious Thai-Dipped Beef Tri Tip.
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A comforting soup to serve any time of the year.
www.chowhound.com
These baked pinto beans are mixed with bacon and lots of spices, then topped with all the fixings you could want, including cheese, sour cream, avocado, and an...