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This is a quick, easy and tasty casserole. Even my grandkids ask for second helpings! It includes fresh onions and potatoes layered with ground beef in a creamy sauce.
This is a quick, easy and tasty casserole. Even my grandkids ask for second helpings! It includes fresh onions and potatoes layered with ground beef in a creamy sauce.
www.allrecipes.com
Here's a great way to use up leftover corned beef from St. Patrick's day or to stretch a little corned beef to feed a crowd. Mashed red potatoes, shredded cabbage, and plenty of butter make it taste oh-so-good.
Here's a great way to use up leftover corned beef from St. Patrick's day or to stretch a little corned beef to feed a crowd. Mashed red potatoes, shredded cabbage, and plenty of butter make it taste oh-so-good.
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Get Spicy Cauliflower Stir-Fry Recipe from Food Network
Get Spicy Cauliflower Stir-Fry Recipe from Food Network
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A time-honored recipe that promises from-scratch flavor without all the fuss.
A time-honored recipe that promises from-scratch flavor without all the fuss.
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A delicious combo of German and Mexican food, these spicy cabbage rolls can be made in your slow cooker or pressure cooker - or they can be frozen and then baked.
A delicious combo of German and Mexican food, these spicy cabbage rolls can be made in your slow cooker or pressure cooker - or they can be frozen and then baked.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jacques Pepin and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Scallops Whakatane Recipe from Food Network
Get Scallops Whakatane Recipe from Food Network
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Get Sausage Stuffing Recipe from Food Network
Get Sausage Stuffing Recipe from Food Network
cooking.nytimes.com
This fantastic turkey recipe borrows a technique perfected by Judy Rodgers, the chef from the Zuni Café in San Francisco, who had exceptional results salting chickens long before roasting them (also called dry-brining) No more fussy liquid brine that alters the texture of the meat — just crisp, golden skin and tender, moist meat This turkey will be the talk of the table
This fantastic turkey recipe borrows a technique perfected by Judy Rodgers, the chef from the Zuni Café in San Francisco, who had exceptional results salting chickens long before roasting them (also called dry-brining) No more fussy liquid brine that alters the texture of the meat — just crisp, golden skin and tender, moist meat This turkey will be the talk of the table
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Quick and easy homemade spaghetti sauce with tomatoes, onions, garlic, basil and oregano. Add your favorite vegetables and use fresh herbs if you have them.
Quick and easy homemade spaghetti sauce with tomatoes, onions, garlic, basil and oregano. Add your favorite vegetables and use fresh herbs if you have them.
www.delish.com
Recipe for Minty Green Goddess Dressing, as seen in the May 2007 issue of 'O, The Oprah Magazine.'
Recipe for Minty Green Goddess Dressing, as seen in the May 2007 issue of 'O, The Oprah Magazine.'
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Get Stir Fried Wild Rice with Apples and Sun Dried Cherries Recipe from Food Network
Get Stir Fried Wild Rice with Apples and Sun Dried Cherries Recipe from Food Network