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cooking.nytimes.com
This recipe is by John Willoughby and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This entire beef stroganoff recipe is cooked in the Instant Pot(R) for ease and quickness--the beef turns out incredibly tender as if it has been slow-cooked for hours.
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Make these super chocolaty, over-the-top cookies using a milk chocolate base combined with almond extract, shredded coconut, and a blast of chocolate chips!
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Get Butternut Squash Risotto Recipe from Food Network
cooking.nytimes.com
This recipe is by Enid Nemy and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
This grilled chicken recipe has a sweet and smoky barbecue sauce made from nectarines and chipotles in adobo sauce.
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Sliced sirloin is marinated in soy sauce spiced with red pepper and garlic, then stir-fried with broccoli, onion, water chestnuts and peanuts.
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For a tasty twist on the classic BLT, Wolfgang Puck tops his bacon, lettuce, and tomato panini with succulent shrimp.
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Seasoned pork cutlet slices, naruto, and a hard-boiled egg top ramen cooked with shoyu and miso in this authentic Japanese noodle bowl.
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Get Sauteed Polish Sausage with Sweet Yellow Onions, Sauteed Spinach and Mushroom Risotto Recipe from Food Network
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German chocolate poke cake topped with caramel sauce, whipped topping, and toffee bits explains the name of this decadent dessert.
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This easy dairy-free recipe makes light and moist cupcakes that smell and taste great thanks to coconut milk, coconut flour, and applesauce.