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Chicken broth, ground beef, and escarole are the primary ingredients of this traditional soup. The ground beef is combined with bread crumbs, egg, and Parmesan cheese to make bite-sized meat balls, which float amid the escarole broth.
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Baked cod with a parmesan cheese, cornmeal, and italian seasoned crumb topping.
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If you love Italian food, but cannot tolerate the gluten you will enjoy these meatballs made with gluten-free breadcrumbs. They are delicious!!
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This simple dish can be made the night before and then popped in the oven for brunch. It's packed with cheese goodness and topped with a crunchy cornflake crust.
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This recipe is by Nancy Harmon Jenkins and takes 42 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Serve these crispy tuna patties as an appetizer or make delicious hot sandwiches.
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This sandwich is enjoying a renaissance, in slow-cooked versions. Here, soy sauce, rosemary, and thyme add depth of flavor to the broth that develops over 10 to 12 hours of cooking.
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A Thanksgiving cornbread stuffing recipe with sausage, apples, and sage.
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Get Chocolate Cupcakes and Peanut Butter Icing Recipe from Food Network
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Get Blueberry Pie Recipe from Food Network
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Get Hayden's Chocolate Cake Recipe from Food Network