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Paul Gayler insists upon two things for vinaigrette: top-quality vinegar and a mixture of a mild-tasting olive oil and a nonscented oil.
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This delicious, flavorful vegetable soup features the flavors of garlic, truffle oil, balsamic vinegar, and applesauce.
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This recipe is by R. W. Apple Jr. and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Roman Popcorn Recipe from Food Network
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These succulent ribs, cooked by the Chinese red-cooking method, can be served for a small bite or main dish.
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Chock full of chicken, carrots and green onion, this creamy rice dish is made special with a mixture of Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup, Campbell's® Condensed Chicken Broth and Parmesan cheese.
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Ground beef is seasoned and simmered with cabbage and rice in a zesty tomato sauce. This recipes cuts the time of baking cabbage rolls and it tastes just as good!
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An easy-to-make classic featuring tasty hamburger 'steaks' smothered in gravy and onions. It's a great way to dress up a pound of ground beef, and you probably have all the ingredients on hand!
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Slivered orange zest, orange marmalade, and red pepper flakes add strong, hot citrus flavor to this stir-fry of round-steak strips. Steamed rice is a perfect accompaniment for this dish.
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This savory dinner is restaurant-worthy, but can be prepped and cooked in under 30 minutes! If you are not a fan of fish, you can substitute thinly sliced or pounded chicken breasts for the salmon.
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This hearty soup won't leave you hungry! Chicken broth hosts enchilada sauce, processed cheese, onion and garlic for this soup version of a Mexican inspired favorite. Garnish with shredded cheese and crumbled tortilla chips, if desired.
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In Chef John's simple roasted chicken salad, the warm dressing is built from the dark caramelized lemon and chicken drippings, broth, and lemon juice.