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Get Broccoli Pesto Recipe from Food Network
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These baked beans are made with Korean BBQ sauce and bacon and cooked under pressure in the Instant Pot® so they develop a smoky flavor.
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Leftover turkey simmers in a spicy vegetable broth, making a quick lunch or light dinner. Add a little more rice for an even heartier meal.
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With hash brown potatoes, cream of chicken soup, and plenty of cheese, this creamy and comforting casserole is an easy way to use up leftover ham.
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Regular tomato sauce won't taste the same after this.
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Savory and hearty, this soup will make you crave for more!
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Dust off your slow cooker and make a pot of creamy, tangy egg noodles, rich with sour cream, cream of mushroom soup, cottage cheese and Parmesan, and spicy with Worchestershire, garlic powder, hot pepper sauce and a dash of paprika.
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This recipe is by Suzanne Hamlin and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Minestrone soup made with frozen meatballs and vegetables is so quick and easy to prepare it has been titled mindless meatball minestrone.
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For a Southeast Asian treat, try these grilled pork skewers, marinated in a spicy ginger-peanut sauce.
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Canned cheddar cheese soup, processed cheese, sour cream and milk provide the rich and creamy background in this kid-pleasing potage with mixed vegetables, browned ground beef and cooked rice.
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Get Roasted New York Strip Steak with Port Wine Mustard Sauce Recipe from Food Network