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Lentil dip is a quick, easy, and protein-packed appetizer that pairs well with fresh vegetables like carrots and radishes.
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Buttery breadcrumbs provide a crunchy crust to complement the cheesy pasta underneath.
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This recipe is by Julie Powell and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Herbed-Baked Eggs Recipe from Food Network
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These juicy, meaty lamb chops are sizzled in extra-virgin olive oil with plenty of garlic cloves.
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Quickly make a seasoning rub featuring cayenne pepper, paprika, and thyme. Then just season chicken and marinate overnight, and cook in the slow cooker for an easy and tasty meal.
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Thyme-scented quinoa pilaf with fresh vegetables, cooked until they are just tender, is kosher for Passover.
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A flavorful dressing for a pasta salad. With the combination of mayo and olive oil, a light and creamy dressing is created that allows the flavor from the herbs to come through to provide a burst of flavor.
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This soup can be frozen for up to three months; to serve, defrost, and warm on the stove, over low heat. The soup gets its rich taste from caramelized onions.
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This easy soup is made with pumpkin puree, chicken stock, onion, and fresh herbs. Cream is stirred in at the end for added richness.
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Get Chicken in Garlic Sauce - Pollo al Ajillo Recipe from Food Network
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Since farro does not release starch like rice, the traditional stovetop method doesn't require constant stirring. The result is a lovely and delicious risotto.