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Cream of mushroom soup and Marsala wine combine into a sauce for chicken, mushrooms, and onion in this simple dinner idea.
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A cousin to the artichoke, the cardoon is lesser known but just as flavorful.
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A convenient spin on cashew chicken, this approach uses canned soups as the sauce base for a filling chicken-and-rice casserole.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a rich pie bursting with stewed dried figs and topped with fluffy meringue. The figs need to be soaked overnight, so plan ahead!
Ingredients: pie crust, figs, eggs, sugar, salt, egg whites
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A scrumptious concoction of candied walnuts, incorporating cream sherry, orange zest, and brown sugar. These freeze well.
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Here's a very quick and easy version of the popular Southern-style breakfast that anyone can make.
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Stay warm and toasty during the holiday season with a sip of apple pie moonshine after dinner. Give a jar as a holiday gift!
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These cake-like cookies are a recipe my mom made when I was a kid. They're simple, but delicious...and still my favorite!
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In this easy appetizer, much of the flavor comes from the meatballs rather than the accompanying piquant sauce -they 're enriched with real cream and savory onion-soup mix.
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Liven your week with this tasty seacoast recipe of peppers stuffed with tilapia, scallops and shrimp.
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This creamy coconut dessert is a favorite Filipino treat. Corn kernels add sweetness and texture, while the latik (toasted coconut milk curd) gives a delightful crunch.