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Sauteed Portobello mushrooms, garlic, colorful peppers, and slightly smoky provolone give this gourmet sandwich a rich and distinct flavor.
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This grain-free tabbouleh, a perfect side for a Passover meal, comes from chef Michael Solomonov of Zahav.
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Creamy leek and spinach soup gets its creaminess from plain yogurt and egg yolks added at the end of cooking; serve with a nice bread.
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Get Pig's and Grits Recipe from Food Network
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Finishing pasta by cooking it for the final minute or two in stock is not all that uncommon But simmering it in flavorful liquid for nearly all of its cooking time, almost as you would a risotto, is highly unusual And when that liquid is red wine, you have a pasta dish that is an attention grabber
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Who doesn't love a good sloppy joe? This recipe is perfect for a crowd of adults or children. Make your sloppy joe mix early and just keep it warm until dinner - you won't have to miss any of the party being stuck in the kitchen. Jill's combination of spices, celery, onion, and garlic are what make this recipe stand out.
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Perfect as a keto meal that yields rich leftovers, this cream of mushroom soup has a chicken broth base and is thickened with cream cheese.
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Get Brioche Croutons Recipe from Food Network
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Hard boiled egg whites stuffed with artichoke heart tapenade and sprinkled with grated cooked egg yolks
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These red bell peppers stuffed with lean ground turkey and brown basmati rice make a guilt-free weeknight family meal.
cooking.nytimes.com
Some of you may be thinking, “Does the world need another crisp smashed potato recipe?” At least some of you are saying, “Yes, we do!” So here you go Regular olive oil works if you don't have chicken fat around, but this recipe is so good, it's worth roasting a chicken A few tips: Don’t over-steam the potatoes or they will fall apart, but don’t under-steam or you’ll never be able to crush them