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Ask 30 people how to make this simple Taiwanese recipe, and you’ll receive 30 different responses Some fry the chicken before braising it, use more oil, less wine, different blends of soy sauce Debates rage over how thick the sauce should be, over which parts of the chicken to use
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These paleo mini 'cheesecakes' are naturally sweetened and made with cashews, so they are grain free and gluten free.
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This easy, creamy soup has chicken, onion, and carrots. And of course broccoli and cheese tortellini!
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Try Chef John's classic and surprisingly easy technique to give russet potatoes a unique, creamy inside texture and a crunchy brown crust.
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Frozen Italian-style meatballs are an easy shortcut in this pasta casserole flavored with roasted peppers and fresh herbs.
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Get Italian Hot Brown Crostini Recipe from Food Network
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Chef Eric Skokan of Boulder, Colorado's Black Cat grows hundreds of vegetables at his farm, analyzing each variety for its best use. He prefers the Zagross Persian cucumber for this tangy soup.
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Whether you're trying quinoa for the first time or just trying a new recipe for quinoa, this mixture of quinoa, black beans, corn, and spices will make this dish a new favorite.
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Spicy and simply devilish, a kick start on Malay cuisine. Egg noodles with stir-fried spinach, peas, bean sprouts, and scrambled eggs.
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Get Basic Italian Bread Recipe from Food Network