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This recipe is by Joanna Pruess and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This meatloaf is as pungent and zesty as a meatball, but baked in that iconic, sliceable loaf form A combination of chilies and sage add a spicy, earthy note, and a glaze of tomato paste and olive oil elevates a traditional dish away from its ketchup roots The pine nuts are a visual cue: this is something a little different
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Can be served with fettuccine, linguine, or penne.
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You can have a basic, kid-pleasing, Italian-style bean soup on the table in just minutes with prepared beans and tomato sauce.
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This fideo is simple, quick and delicious. It's great as a light meal or side dish.
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Get Deconstructed Falafel Salad Recipe from Food Network
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A yummy stir-fry that's quick and easy to make, this one's sure to impress! Pork, vegetables, and peaches are stir-fried over high heat to produce a dish that can be served with either noodles or steamed rice.
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This sweet and spicy wine reduction is amazing over baked or grilled fruit, adds a rich tang to sweet vanilla ice cream or jazzes up waffles for brunch. It will impress your dinner party guests with a simple, yet gourmet style sauce.
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Get OU812 Meatballs Recipe from Food Network