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This easy recipe for braised white beans with chard has canned cannellini beans, onion, garlic, Swiss chard, and parsley.
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Love tortillas? These homemade flour tortillas are tender and flavorful. Perfect for your next Mexican-inspired fiesta!
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Sicily is the inspiration for chicken livers in a wine sauce redolent of garlic and studded with raisins and pine nuts. The livers are delicious over polenta better yet, crisp fried polenta. Or serve them on a bed of buttered noodles or on toast.
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Make your own potato chips using your microwave. A tasty and easy alternative to store-bought potato chips (not to mention economical)! A mandoline would make slicing the potato into paper thin slices a breeze.
Ingredients: vegetable oil, potato, salt
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Frying the potatoes twice gives these french fries a crispiness not normally achieved in home cooked fries.
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This is a chewy, healthy loaf of granola-wheat bread from the bread machine.
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This raspberry lemon cake recipe is easy and yummy with a boxed mix, raspberry filling, and lemony frosting dressed up with whipped topping.
cooking.nytimes.com
This recipe is by Elaine Louie and takes One hour. Tell us what you think of it at The New York Times - Dining - Food.
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Mexican chicken soup, also known as caldo de pollo, is layered with a simple chicken soup over spiced rice and topped with avocado slices and cilantro for a warm and hearty meal.
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These delicious, low-carb sloppy joes may just beat the original.
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This is the perfect comfort food for cold days. To make it vegan, substitute non-dairy ingredients for dairy. Leftover filling makes a great lunch! If you want to make mashed potatoes from scratch, you will want at least 4 cups when you are through.