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This scrumptious and hearty soup is perfect for those short on time or reluctant to tackle cumbersome fresh pumpkin and garlic prep. It makes a wonderfully satisfying and surprising meal for fall and winter dinner guests. I serve this delectable soup with crusty bread and grilled vegetables; it would also complement a roast.
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This delicious corn and tomato quiche is courtesy of Elisabeth Prueitt.
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Meaty beef shortribs simmer for hours until tender. A quick blast on a hot grill (or under a broiler) gives them a deliciously smoky flavor.
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This recipe is by William Norwich and takes 4 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pale ale adds great flavor to this hearty chicken soup made with enchilada sauce, black beans, and fresh cilantro in the slow cooker.
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This recipe is a staple in Mexico. Raw seafood is cooked by the lime juice! Now don't wrinkle your nose! You would never know the seafood was not cooked prior to serving. Make sure to always use the freshest ingredients! You may substitute many types of seafood for scallops, for example: halibut, red snapper, flounder, or swordfish.
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Crab meat and crushed crackers mix with mayonnaise, eggs, and seafood seasoning to make a large batch of homemade crab cakes in just a few minutes in this recipe.
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Use seasoned biscuit baking mix, fresh asparagus, and diced ham to make an easy and savory breakfast or brunch casserole.
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A creamy, crunchy coating flavored with herbs brings new excitement to chicken!
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