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Get Breakfast Quesadillas Recipe from Food Network
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Get Zesty Garden Vegetable Bread Salad Recipe from Food Network
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These are quesadillas filled with chicken cooked in barbeque sauce, caramelized onions, Cheddar and Monterey Jack. Serve with plenty of guacamole, sour cream and chunky salsa!
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This colorful pasta salad features a medley of crunchy veggies! Combine pasta with broccoli, cauliflower, carrots, celery, bell peppers, mushrooms and fiery sweet red onions. A sweetened mayonnaise and vinegar binds the salad.
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Here is an unusual interpretation of beef stew. It simmers in the oven with a topping of beef-flavored stuffing mix, so you can skip potatoes or other carbohydrates at this meal.
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Get Artichoke Bisque Recipe from Food Network
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Pressure cooker is king! This beef stew was made for us when we were just infants. Beef, carrots and potatoes taste like they simmered all day, but this is ready in about half an hour. To this day it reminds me of home.
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We like a buffet with all the family here. We serve a variety of salads. This is also great for summer picnics and cookouts. Keeps well, and serves a lot of people.
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Inspired by leftover frozen pumpkin from autumn, a love for peanut butter, and a look in the cabinets, I created this recipe on a cold night.
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For a hash brown casserole as comforting as Grandma's, just combine everything in one dish, top with cornflakes, and pop it in the oven.
cooking.nytimes.com
Bailey Rae, a Nashville-based vegan food blogger, created this fall-themed veggie burger with acorn squash, dried cranberries, toasted pecans and oats You have to bake the squash and caramelize the onions, but once those steps are out of the way, it's an easy dish to put together.