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Get Chicken Liver Stroganoff with Greek Yogurt Recipe from Food Network
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Beefy French onion soup is made in the slow cooker, then topped with the traditional slice of toasted French bread and a savory mixture of four cheeses, then broiled until browned and bubbling. It's fun to let people assemble their own bowls, too.
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Get Mini Meatball Crostini Recipe from Food Network
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Get Bacon-Cheese Pizza Bombs Recipe from Food Network
cooking.nytimes.com
Even vegetable stews can have more vegetables This recipe adds a pound of kale -- that's right, a full pound -- to softened onions, carrots and celery, combined with beans and tomatoes It's simply a matter of bringing the other vegetables together in a simmer, then adding the kale and topping with the toast
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This recipe is by Julia Reed and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This bread pudding made with smoked sausage, cheddar, parsley, and sweet pepper is assembled ahead of time, deepening the flavors overnight and ensuring easy baking the next day.
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Get KC's Shake Shake Recipe from Food Network
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Get Mesa Grill's Southwestern Potato Salad Recipe from Food Network
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Beautiful things happen when you branch out from maple bacon.
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Golden, crispy potato slices are topped with three different cheeses, chicken, green onions, and jalapenos in this great game-day snack recipe for Irish potato nachos.
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This was fantastic! I love Hot and Sour soup and this recipe is 99% of my favorite Asian restaurants Hot and Sour and their soup set the standard for Hot &...