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Get Quick Chicken Cacciatore Recipe from Food Network
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A thick and delicious Mexican soup with beef, tomatoes, and potatoes that can be whatever you want it to be by adding even more of your favorite vegetables. A little hint of red wine add wonderful flavor.
cooking.nytimes.com
This recipe, adapted from Ted's Bulletin, an upscale comfort food diner in Washington, makes a simple yet satisfying soup A generous swirl of half and half adds richness, and the unexpected addition of honey lends a subtle, earthy sweetness Just add grilled cheese.
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This hearty alternative to pasta uses roasted spaghetti squash as 'noodles' and tops them goat cheese and sauteed asparagus.
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Proof that bacon and brussels belong together.
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Get Slow-Cooker Beef and Barley Recipe from Food Network
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A classic of his Mississippi childhood, Craig Claiborne's smothered chicken made its debut in The Times in 1983, accompanied by mushrooms and small onions that give it a slightly more metropolitan flavor (You could always omit these if you have neither on hand.) The basic idea is to split a chicken down the back and cook it whole in a skillet over butter, with a weighted plate on top to insure a crisp skin, and rich gravy In terms of temperature and time, the Southern gospel of low and slow is key to achieving maximum smother.
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Get Roasted Cauliflower Recipe from Food Network
www.chowhound.com
The Tex-Mex take on salsa is thicker than its Mexican counterpart and best over enchiladas.
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"Chili Verde" or green chiles with pork. This is my adaptation of a recipe submitted by an ICS (International Chili Society), competition winner.
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Get Chicken Noodle Soup Recipe from Food Network
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This simple, quick one-pot chicken vegetable noodle soup is too easy to taste this amazing.