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cooking.nytimes.com
This excellent vegan gravy features caramelized mushrooms and a little soy sauce for depth of flavor, making it good enough to serve to your meat-eating guests, too Just be sure to use a good-quality vegetable stock, preferably one you’ve made yourself You can simmer the gravy up to five days ahead and store it in the fridge
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Get Grilled Foil-Packet Fennel Salmon Recipe from Food Network
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This recipe is taking over Pinterest. Find out why.
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This recipe takes a quinoa pilaf side dish and turns it into a main dish by adding black beans and ground turkey.
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Chuck roast, potatoes, celery and carrots simmer to tenderness in the slow-cooker with an Italian-inspired tomato sauce made special with Campbell's Condensed Tomato Soup.
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This comforting chicken and dumpling soup is so delicious...it'll warm you inside and out. Enjoy!
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Manifold dried legumes with a recipe attached -- navy, pinto, black-eyed, lima -- name a bean that's not in these packages!
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Get McAlister Potatoes Recipe from Food Network
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Get Stuffed Squid: Kalamarakia Yemista Recipe from Food Network
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Get Cola Barbecue Ribs Recipe from Food Network