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This addictive yet simple dish is your new weeknight go-to.
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To save time, you can buy rotisserie chicken (about three pounds) for this recipe. Remove the skin before shredding the meat; you should have about six cups.
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Get Roasted Stuffed Pork Loin with Sweet Potato Puree, Radicchio, and a Molasses Gastrique Recipe from Food Network
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Get Slow Lamb with Baked Provencal Tomatoes Recipe from Food Network
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A light, healthy pasta salad with chickpeas, mint, and parsley.
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Get Pasta al Pesce (Seafood Pasta) Recipe from Food Network
cooking.nytimes.com
This is a beautiful salad that keeps well for a few days in the refrigerator For best results, make sure to shred the cabbage very thinly.
cooking.nytimes.com
This recipe is by Debbie Lee and takes 3 to 7 days. Tell us what you think of it at The New York Times - Dining - Food.
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Get Beef Pops with Pineapple and Parsley Sauce Recipe from Food Network
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We envy the shrimp that get to swim in this garlicky butter sauce.
www.allrecipes.com
Vegetarian food never tasted so good! Piled high with eggplant, mushrooms, onion, and zucchini, then topped with mozzarella cheese, this Italian-style grinder is a meaty meatless meal.
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Get Pork Chops with Fennel and Caper Sauce Recipe from Food Network