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Get Israeli Couscous Salad with Smoked Paprika Recipe from Food Network
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Pork slow-cooked with a mixture of reconstituted dried chile peppers, chicken stock, and canned white hominy combine for a simple way to make this traditional Mexican soup.
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Enjoy this Five Onion Soup with Crispy Shallots and Fresh Chives recipe with ingredients and easy step-by-step directions from Chowhound.
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This delicious caprese salad adds sweet corn, avocado, and truffle oil to spruce up the traditional recipe.
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Breaded fish never crisps well in the oven. Here the bread-crumb topping is prepared on the stovetop and sprinkled over the fish when its already on the plate. Be sure to spoon the pan juices around, and not over, the fish so the crumbs stay crunch
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Grilled rock lobster tails with seasoning. These take very little cooking time, yet are so good!
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These shrimp-stuffed mushrooms are made ahead of time, chilled, then baked just before serving.
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These chicken breasts are stuffed with a mixture of sharp Cheddar cheese, broccoli, and rice, and may just remind you of a deliciously, cheesy bowl of broccoli and cheese soup.
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Traditionally made with wine, this version of a Swiss fondue features beer for a more robust flavor that will keep everyone dipping anything they can find.
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This recipe is by Nancy Harmon Jenkins and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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All you really need for this dish is Aburrio Rice, onion, broth and some butter. Though it helps if you have some white wine, parmesan cheese, and a veggie or...
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Get Holiday Biscotti Recipe from Food Network