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This recipe is by Molly O'Neill and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Turkey and pasta are topped with a corn bread and Mexican cheese topping in this recipe for a filling casserole.
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All the flavors of Italian pesto (fresh basil, pine nuts, Parmesan, and garlic) in a simple creamy sauce. Also works well with thinly sliced pork tenderloin. Add a splash of milk or cream for a slightly thinner sauce. Serve over rice or pasta with extra Parmesan cheese to sprinkle on top.
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The Brazilian version of carrot cake is made as a sheet cake with plenty of grated carrots, and topped with a chocolate icing.
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The flat iron steak, which sits on the shoulder blade next to the teres major, is great for marinating and grilling.
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You won't miss the pasta.
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Get Party in Your Mouth Brat Recipe from Food Network
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Get Mamo's Apple Strudel Recipe from Food Network
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Get Garlic and Herb Tomatoes Recipe from Food Network
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Your taste buds will thrill to this exciting blend of sweet and sour. Grilled chicken never tasted better or more juicy!