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Get Stuffed Zucchini Blossoms with Heirloom Tomato Salad Recipe from Food Network
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From Real Women of Philadelphia 2010 Finalist Annette Gladys: Buttery, crispy breadcrumbs atop cream cheesy-stuffed mushrooms are an appetizer any guest would enjoy!
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I am always looking for ways to jazz up the boring burger and came up with this after having a delicious caprese salad. Be sure to use fresh basil!
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Spaghetti squash is baked in a rich tomato sauce and topped with cheese and bacon for a filling, gluten-free main dish the whole family will love.
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Here's a great picnic salad! Corkscrew-shaped pasta soaks up a tasty blend of oil, vinegar, garlic, basil, red pepper and Parmesan. After it chills, toss in some broccoli, pepperoni, cherry tomatoes and mozzarella cheese.
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Fresh zucchini and yellow squash team up to make the perfect base for this cheesy oven-baked side. Prep time is just 10 minutes, so you can soon get back to enjoying your summer evening.
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Alfredo sauce is the special ingredient that makes this hearty soup so rich and creamy. With spinach, cooked chicken, and cheese tortellini, this one-dish meal is sure to please.
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This fresh fall recipe was developed by the Food Network's Aida Mollenkamp.
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An earthy beef tomato sauce, rich with olives, Parmesan, garlic and oregano, tops buttered mostaccioli pasta for this hearty baked delight. Shred mozzarella over the top and bake until lusciously melted.
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A little lighter than your average gratin.
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The use of an Instant Pot(R) allows you to make amazing creamed corn without anything from a can. Fresh corn is best, but canned corn works as well.
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My husband does not like tomato sauce, so this is a delicious alternative. Spicy sausage gives it a kick!