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Get Cabbage Slaw Recipe from Food Network
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Summer corn and clam chowder is like a clambake in a bowl, emphasizing the sweetness of each ingredient To give the chowder a somewhat Italian slant and to magnify the corn flavor, a handful of polenta is used to thicken the broth slightly, as is the case with certain Tuscan vegetable soups Steam your own clams, if possible, or buy chopped clams from the fishmonger.
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Heartier than chicken soup, this classic comfort dish is decidedly more stewlike, thanks to a golden-brown roux, a densely flavored chicken broth, and, of course, the dumplings Think of them as a biscuit meeting a matzo ball: fluffy little clouds made from a quick mixture of flour, baking powder, buttermilk, butter and an egg for springiness They’re cooked right on top of the chicken stew, partly poaching and partly steaming.
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Get Dipped and Decorated Waffle Cones Recipe from Food Network
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This is a pureed vegetable soup made with half-and-half, chicken boullion granules and soy sauce. Serve with blanched broccoli florets and chopped parsley or carrot curls.
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This recipe is by Molly O'Neill and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Lightened-Up Stuffed Peppers Recipe from Food Network
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Get Bulgur Salad with Green Onion Vinaigrette Recipe from Food Network
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Get Grilled Polenta and Veggies Recipe from Food Network
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A great summertime recipe for grilled salmon filets. These are marinated in lemon and herbs. Very light and flavorful. Grilled onions would be an excellent addition!
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This alfredo sauce, made with half and half, can be ready quickly for tonight's dinner, or made in advance and refrigerated for later.