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cooking.nytimes.com
These homemade ravioli are simple to make but add a wow factor to the holiday table And they can be made ahead and frozen, and cooked up in minutes on the day Two (15-ounce) cans of pure pumpkin purée may be substituted for the fresh pumpkin if desired.
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It's easy to use your food processor to whip up a zingy salsa made from black and green olives, white onions, and green chiles.
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Get Pulled Pork Recipe from Food Network
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Get Slow Cooker Beef Brisket Recipe from Food Network
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Get 15-Minute Chicken, Rice and Grape Salad Recipe from Food Network
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Get Chicken Flautas with Avocado Cream Recipe from Food Network
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Get Turkey Burgers With Orange Mustard Glaze Recipe from Food Network
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Get Nachos Blanco with Roasted Jalapeno Salsa Recipe from Food Network
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Do yourself a favor and make this ahead of time—it tastes even better the next day.
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Get Fisherman's Seafood Stew Recipe from Food Network
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Get Baked Clams with Prosciutto Bits and Bread Crumbs Recipe from Food Network
www.chowhound.com
The beer really brings out the luscious flavors of the lobster and the creamy cheeses.