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cooking.nytimes.com
This recipe is by Dena Kleiman and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This is an excellent dish that my mother makes. It has lots of vegetables in a thick Creole sauce. If you wish, you may also put sliced cheddar cheese on top before baking.
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Chicken and tofu are cooked in the wok with vegetables and Chinese flavorings. Serve alone, with rice, or over noodles.
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 2 hours 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Mexican flavors will make this chicken casserole a family favorite.
www.simplyrecipes.com
Easy one-pot curried turkey soup, a Mulligatawny made with leftover turkey, apples, rice, curry powder, stock, onions, carrots, and celery.
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This wonderful chicken and rice soup features curry, coconut, and pineapple.
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Get Lightened-Up Stuffed Peppers Recipe from Food Network
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This delicious Thai chicken soup requires a few exotic ingredients, but it's worth it!
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Get Andrew's Granola Parfait Recipe from Food Network