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This delicious and versatile stuffed squash with rich, deep flavors makes a great cold-weather meal. You can use your favorite sausage and adjust the seasonings.
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Varenyky are traditional Ukrainian dumplings filled with meat, cheese, or fruit. Eat warm or cold and freeze leftovers if you have any!
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Pork marinated in a marsala-honey sauce is simmered and served on a roll alongside a sweet and spicy sauce in this pork chop sandwich recipe.
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This scrumptious caramel-flavored frosting is the perfect frosting for any yummy cake.
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A light and creamy sauce with puree of roasted red peppers as the base. It is excellent on any type of pasta, but tortellini or ravioli seems to be the best match. The prep time is rather long, but the result is definitely worth it. Freezes well. In fact, the taste may improve slightly.
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Canned chickpeas help you create this delicious, restaurant-quality, falafel dish in just 30 minutes.
cooking.nytimes.com
This recipe is by Julia Moskin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fluffy couscous is dotted with green onions, red pepper, fresh cilantro and black beans and boasts the Southwest tang of a lime-cumin vinaigrette.
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These peppers are packed with all of the flavor, so you'll never know they're healthy.
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Black beans and rice, with bell pepper and chili powder, are a Texas-inspired version of beans and rice even meat-eaters will like.
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Diced tomatoes with green chile peppers, cheese, chicken, turkey chili and sour cream are blended to create one fine dip! Cook it in the microwave if there's not a double broiler handy.
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Diced jalapeno peppers liven up this traditional cornbread and sausage dressing.