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Enjoy all the flavor of traditional beef bourguignon but without the steep price by using Merlot to stew the beef.
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This recipe is by Julie Powell and takes About 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a riff on an Italian Wedding Soup, but with an eastern European flair. It's a great main course soup on a chilly fall or winter evening.
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This has been past down from my grandmother But I upped the recipe by adding the beer to it.It was hard to put it on paper because we we always cook by taste...
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Get Ice Cream Cake Recipe from Food Network
Ingredients: cream, honey, plus, bourbon
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Pork cutlets are pounded thin, breaded, and fried, then topped with a sour cream-mushroom gravy.
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Get Italian Wedding Soup Recipe from Food Network
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This is a classic mar i muntanya dish of cuttlefish, meatballs and two springtime vegetables—peas and artichokes. I got this recipe from my Catalan mother...
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Homemade sheets of spinach pasta are layered with a rich meat ragu, bechamel sauce, ricotta, and Parmesan and baked until golden and bubbly. A delicious recipe from the Emilia-Romagna region of Italy.