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This is delicious and well worth the effort! Make sure the seafood is very fresh. Best if served in individual baking dishes, but can be made in one larger dish if they are not available.
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Fresh and dried mushrooms give this risotto a double dose of earthy flavor. You can use twice the shrimp and no scallops, or the reverse. If you prefer sea scallops, quarter them.
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Get Grilled Seafood Pasta Fra Diavolo Recipe from Food Network
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This is my spin on a popular creamy cheese fondue. Have fun with it and incorporate the cheeses and veggies you like. Serve with veggies and bread sticks.
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A tomato based, ground beef goulash with lots of fresh veggies and savory spices.
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Get Lightened-Up Stuffed Peppers Recipe from Food Network
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This is a crunchy chicken and rice salad with an East Indian influence.
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This Indonesian chicken fried rice is flavored with curry, red chile peppers, and topped with peanuts and cilantro.
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This delicious Thai chicken soup requires a few exotic ingredients, but it's worth it!
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At Boston's Tupelo, chef Rembs Layman prepares rich gumbo with house-made stock and a jerk seasoning blend from Christina's Spice & Specialty Foods.
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An easy shrimp cocktail recipe with shrimp gently poached in wine, lemon, and parsley and served with a tangy homemade horseradish cocktail sauce.
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Long, slow cooking (7 to 8 hours) renders top round steak tender enough to use in place of the cuts that are normally required for Beef Stroganoff.