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Get Parboiled Baby Back Ribs Recipe from Food Network
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Pumpkin bread gets extra heartiness when made with rolled oats.
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Prep these spiced oats at night, stick them in the fridge, and in the morning your breakfast is ready to eat before you head out the door.
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Get Moro (Black Bean and White Rice) Recipe from Food Network
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A soup of ground beef and stewed tomatoes simmered with onions, carrots, potatoes and celery in beef bouillon seasoned with thyme, bay leaf, and basil.
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Turmeric gives a bright yellow color to this easy pilaf flavored with curry spices, onion, and chicken stock. It's a delicious accompaniment to fish dishes.
cooking.nytimes.com
This recipe for an intense, lovely chicken stock is full of deep flavors and provides a perfect base for soup Feel free to use leftover bones from roast chicken, but at least half of the bones should be raw Ask your butcher for feet, heads and wings, which are all high in gelatin and will lend body to the stock
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Making veggie burgers from scratch hardly takes any more time than pulling premade ones from the freezer, but these homemade burgers are packed with far more nutrition and flavor than the store-bought variety.
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All you do is brown the Italian sausages and your slow cooker does the rest in this warming dish with colorful bell peppers, rich tomato sauce, and fresh basil.
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A green smoothie made with aloe vera juice, spinach, kale, chard, and banana is a filling, on-the-go breakfast.