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Sour cream is added to this ground beef meatloaf, along with dehydrated beef onion soup, Parmesan cheese, and Italian-style bread crumbs.
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It's hard to believe you can get such a flavorful dish in just 20 minutes.  Cream of celery soup combines with Dijon-style mustard to make a distinctive sauce to serve with the chicken and rice.
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Baby arugula and prosciutto tossed with a balsamic vinaigrette dressing are topped with a creamy ball of fresh burrata, avocado slices and chopped Roma tomatoes for this quick lunch salad.
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This recipe is by Steven Raichlen and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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You won't find these at your favorite burger joint. This unique way to make a cheeseburger is sure to be a hit.
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Make simmered black-eyed peas with tomatoes, traditionally served with pink rice, as a Southern side dish at Passover. With a simple collection of ingredients...
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A simple tomato sauce for creating instant pizza snacks! Just spread over warm French bread or use as a dip for bread sticks. Melt some cheese on top to complete the pizza experience.
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This recipe is by Jonathan Reynolds and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: beef, turkey, egg, tomato relish, salt
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Get Catfish Ceviche Recipe from Food Network
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Get Penne with Summer Tomato Sauce with Fresh Mozzarella and Basil Recipe from Food Network