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These lemon-roasted chicken legs coated in olive oil and a basil-oregano seasoning blend have a crispy skin and juicy meat with every bite.
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A simple tomato sauce with ground beef, onion, mushrooms, basil, oregano and garlic powder, simmers about an hour for a rich, blended taste.
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Fool-proof bearnaise sauce made in the blender will impress your guests and is perfect for steak, vegetables, or even eggs Benedict.
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Catfish fillets are brushed with butter, coated with spices, and baked with tomatoes and chile peppers.
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Here's a recipe for nutty cinnamon quinoa with dates, apricots, toasted almonds, and honey that makes a great breakfast.
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This is a healthy, moist and gluten free Christmas Cake (fruit cake).
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Celery, onion and a splash of red wine add subtle flavor to herb rubbed chicken. It's juicy and moist; simple goodness.
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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.
cooking.nytimes.com
This recipe is by Julie Powell and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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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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This cranberry-studded play on a traditional snack is great for any occasion. You can have it for a great pick-me-up, or to cure your sweet tooth.
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Get Roasted Radishes and Carrots Recipe from Food Network
Ingredients: baby carrots, olive oil, thyme