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This Moroccan-inspired acorn squash is stuffed with vegetables, garbanzos, raisins, and couscous. For vegetarians, substitute vegetable broth for the chicken broth.
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Fresh tomatoes slowly cook with onion, green pepper, garlic, and red wine in this rich, flavorful sauce.
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This is a traditional minestrone complete with leeks and zucchini in a tomato soup base with cannellini beans and pasta. Serve with grated Parmesan cheese.
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Tender cooked broccoli floret, crawfish and cheddar cheese are gently stirred into this creole seasoned soup made with condensed cream of mushroom and celery soups.
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Corn relish is not difficult to make, and is always a colorful end of summer treat.
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These moist and fluffy vegan chocolate cupcakes are enhanced by the matcha icing that tops them and the natural green color makes them perfect for Halloween.
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Get Backyard Baby Back Ribs Recipe from Food Network
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Get Seared Red and Black Pepper Crusted Tuna with Pineapple-Red Chile Sauce and Seasoned French Fries Recipe from Food Network
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Get Aaron Sanchez's Mexican Brownies Recipe from Food Network
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Get Marinated Hot Pork: Carne Adovada Tacos Recipe from Food Network