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A traditional Louisiana gumbo served during Lent that is based on loads of greens such as collards, kale, turnip greens and spinach.
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This lush seafood soup is flavored with port, red wine and the usual dash of licorice-scented Pernod.
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Barley lends a nutty taste to this chicken, vegetable and bacon composition.
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Get Creamy Tomato Soup Recipe from Food Network
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With large pieces of shrimp and just enough cream, this bisque is filling enough to be a meal.
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Get Chicken Pot Pie Recipe from Food Network
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Get Chicken Milanese with Tomato and Fennel Sauce Recipe from Food Network
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Brown chicken breasts in butter on the stove before roasting them in the oven.
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Get Spicy Grilled Shrimp Recipe from Food Network
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This comforting turkey cobbler is a great way to use up leftover turkey. Don't worry about shaping a pie pastry--the topping is meant to look rustic.