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An easy, quick and economical recipe that kids really like. Ground beef, noodles, corn and tomatoes make a complete meal in one skillet. My sister who ran a daycare used to make this and everybody enjoyed it.
Ingredients: beef, noodles, tomatoes, kernel corn
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Gruyere and domestic Swiss cheeses melt readily, blending with tomatoes in this tasty fondue. Serve with sliced baguettes.
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Roasting the tomatoes, garlic and onions makes this soup especially flavorful.  After the veggies are roasted, all you need is 35 minutes and you've got a robust, rustic-style soup.
cooking.nytimes.com
This is a quick, simple marinara sauce that will only be good if your tomatoes are ripe If you have a food mill, you don’t have to peel and seed the tomatoes; you can just quarter them and put the sauce through the mill.
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This spice-laden vegetarian chili is topped with a smooth, cooling avocado cream to balance the hot peppers and smoky chipotle.
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This crunchy cashew salad is loaded with colorful bell peppers, avocado, grapes, and feta cheese for a salad the whole family will love.
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Tim Love's version of Spain's garlicky romesco sauce calls for pumpkin seeds instead of the usual almonds.
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There is a clear order of operations to this cassoulet Cut up the duck; remove the skin from the legs and refrigerate them overnight At this point, you can make the stock or pick up the recipe the next day
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Once you discover the magic of juicy chicken thighs, you might not go back to breasts. Serve it with a kicked-up Caesar for a light meal.
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Get Rabbit, Hunter-Style: Coniglio alla Cacciatora Recipe from Food Network
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This recipe is by Glenn Collins and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.