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This recipe is by Harold Mcgee and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken breasts stuffed with a spinach/ricotta/mozzarella mixture, then baked in your favorite spaghetti sauce.
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Get Fettuccini with King Oyster Mushrooms Recipe from Food Network
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A colorful array of spinach, carrots, mushroom, onion and water chestnuts add new personality to herb-seasoned stuffing moistened with savory vegetable broth.
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Roast beef, Neufchatel cheese, tomatoes, and greens are all wrapped up in multi-grain wraps for this light and tasty lunch.
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Get Bundt Pan Spanakopita Recipe from Food Network
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Fresh broccoli and tender chunks of chicken breast are combined with a creamy sauce flavored with Parmesan cheese and basil, then mixed with hot cooked fettuccine.
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Sautéing onions and shrimp in bacon drippings infuses this company-worthy fettuccine with a pleasant smoky flavor.
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Get Dragster's Trout Recipe from Food Network
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This Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt is the most popular appetizer at Rasika in Washington, DC, and for good reason. The dish explodes...