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Plenty of garlic is used in this vegetable-rich soup made with a Rock Cornish game hen in a clear broth.
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A spicy mix of ground turkey, chicken, and pork sausage makes for a great tasting meatloaf. Cover the meatloaf with cooked bacon slices before glazing if you like a smokier flavor.
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A natural at holiday meals, this savory side has something for everyone.
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Beef short ribs are braised in a mixture of beef broth and red wine which is then turned into a reduction sauce for serving. Delicious!
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Tender broccoli, chicken chunks, Cheddar cheese, and heavy cream are simmered together into this low-carb soup suitable for the keto diet.
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This recipe is by Marian Burros and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This delicious dressing is bursting with crumbled cornbread, pork sausage, onions, garlic, and parsley, and is irresistible for a Thanksgiving feast!
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During the holidays, everything you make deserves a little dressing up -- including humble but hearty root vegetables.
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There are many versions of bread soup; this one, based on traditional peasant fare, is as thick as a bread pudding. The soup is delicious on its own, but we think the steamed mussels with their broth make a wonderful addition.
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Served with a port reduction sauce.
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The crunch of the charred cashews and the meaty texture of the mushrooms are retained by cooking them separately and saving them for a topping instead of cooking them with the rest of the vegetables. Serve the stir-fry with either white or brown rice.
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This heavenly wild mushroom ragout with creme fraiche is fantastic for breakfast, lunch, or dinner.