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Get Abruzzo Summer Minestrone Recipe from Food Network
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A hearty combination of beans, corn, tomatoes, and taco seasonings, slow cooked with shredded chicken. Top each bowl with Cheddar cheese, sour cream, and crushed tortilla chips. Made mostly of canned ingredients, this tasty soup lets the slow cooker do the work so you don't have to!
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Since I graduated Culinary school and was introduced on how to cook various cuts of meats, I started playing with flavors that I loved, and thought.... welp...
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Get Bacon Jack and Jalapeno Quesadillas Recipe from Food Network
cooking.nytimes.com
This is a home cook's version of a wild-shot brant ragù cooked by Dave Pasternack of Esca in Manhattan He served it thick and dark, a kind of tomato jam knit together with heavy shreds of meat, riding a polenta raft: poultry that looked like pork and tasted of fish, a combination to reel the mind It was food of deep intensity and flavor, and it led to crazy, vivid dreams
cooking.nytimes.com
This recipe is by Craig Claiborne and takes 1 hour 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Hearty and filling vegetarian soup with potatoes, carrots, celery, onion, garlic, beans and pasta.
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An authentic Sicilian thick-crust pizza recipe topped with mozzarella, provolone, soppressata, prosciutto, Parmesan, and arugula.
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Get Tuna Everything Bagel Recipe from Food Network
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I call the dish a tagine because it tastes like a Tunisian stew; its warm triumvirate of spices — coriander, cumin and caraway — are always present in the classic Tunisian spice mix called tabil It is inspired by the Tunisian tagines I make to serve with couscous, but I served this instead with whole grain flatbread Since my version is vegetarian, I cooked the onions and fennel in olive oil before adding them to the beans so the dish would have a bit of fat and the vegetables would have more flavor.
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Get Red and White Double Dippers with Blue Corn Chips Recipe from Food Network