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cooking.nytimes.com
This recipe calls for using the peels of the shrimp to make the rich and fragrant broth base of the soup, a purée rich with fennel and leeks and dotted with tiny plump morsels of shrimp.
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cooking.nytimes.com
This recipe is by Pierre Franey and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This casserole combines chopped cabbage with ground beef, tomato sauce, and rice. Preparation is much simpler than for standard stuffed cabbage rolls.
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Fresh herbs, balsamic vinegar, and plenty of garlic flavor these juicy grilled ribeye steaks.
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This comforting potato soup is enriched with leeks and kale, and colored golden by carrots and paprika. It can be made on the stovetop or in an Instant Pot®.
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For a stunning main dish, stuff jumbo shells with a savory blend of beef and onions, then bake them between layers of tomato sauce enriched with cottage cheese, basil, oregano and garlic. Be sure to grate mozzarella over the top to make a lovely melt.
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Patty pan squash is stuffed with a bacon and white Cheddar stuffing creating a tasty side dish perfect for summer dinners.
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www.delish.com
The perfect hybrid of pasta and the classic soup.