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This Spicy kiabasa and cabbage recipe has been in my family for generations, it's a mix of Polish and Mexican.
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This creamy salmon soup is quick and easy to make. Seasoned with white pepper, paprika, and dill weed, it combines half-and-half with a splash of port for deep, rich flavor.
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This recipe is by Suzanne Hamlin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This quick, very simple side dish is a flavorful foil for beef, chicken, pork, or fish dishes.
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Get Cauliflower-Onion Linguine Recipe from Food Network
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Get Vidalia Onion Marmalade Recipe from Food Network
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The perfect hybrid of pasta and the classic soup.
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It takes three flours -bread, whole wheat and rye -to tame sauerkraut and onion, and this sturdy loaf handles the strong flavors quite well.
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Get Caramelized Onion Penne Recipe from Food Network
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The Indian classic of spiced spinach made with tofu and yogurt.
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Coq au Vin is a classic French stewed chicken recipe, with bacon, mushrooms, and pearl onions.
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Your guests will think you went to gourmet cooking class when you present these tender sirloin steaks served with Irish whiskey pan sauce. If you like, flame the whiskey sauce to wow your guests.