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Chicken soup from scratch is enhanced with spinach, Romano, rice and egg in this surprisingly easy soup.
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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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It's the combo you can't get enough of.
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Get Mixed Vegetable Quiche with Cheddar and Parmesan Recipe from Food Network
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Get Kids Can Make: Hash Brown, Tomato and Mozzarella Quiche Recipe from Food Network
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Get Big-Batch Meatballs and Red Sauce Recipe from Food Network
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In Spain, wild asparagus is very popular, and it’s a sure sign of spring Because the variety of wild asparagus there can be a slightly bitter, cooks blanch it in boiling water before sautéing in olive oil (In North America, both wild and cultivated asparagus are sweet, so this step is unnecessary here.) This dish features typical Spanish ingredients — garlic, chorizo and bread crumbs — incorporated into soft scrambled eggs, for a hearty breakfast, or a simple lunch or first course.
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Crispy strips of breaded chicken and marinated grilled eggplant nestle in a warm pita to make the best sandwich you've ever had. This is for you if you enjoy Middle Eastern cuisine!
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Get Homemade Pancake Mix Recipe from Food Network
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Get Gingerbread Cake Recipe from Food Network
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This pie-style variation on Chilean empanadas is filled with beef, raisins, and black olives simmered in broth and wrapped in homemade crust.