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Get Thanksgiving Turkey with Holiday Rub Recipe from Food Network
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Get Rosemary Focaccia Stuffing with Pancetta Recipe from Food Network
cooking.nytimes.com
Even vegetable stews can have more vegetables This recipe adds a pound of kale -- that's right, a full pound -- to softened onions, carrots and celery, combined with beans and tomatoes It's simply a matter of bringing the other vegetables together in a simmer, then adding the kale and topping with the toast
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Potatoes and carrots are sauteed with Brussels sprouts, bell pepper, onion, garlic, and peas in this thyme-accented vegetable dish.
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Pork chops are seasoned with paprika, cayenne, cumin, and sage for this mouth-watering meal.
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Get Spinach Salad with Dried Cranberries, Walnuts and Pomegranate Vinaigrette Recipe from Food Network
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In this deviled egg recipe, Dijon mustard, tarragon, and capers are mixed into the filling, then the eggs are garnished with fresh chives.
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I made this BLT with a few things I found in the cupboard. Seasoned bacon takes the average BLT sandwich to a new level. So simple to prepare, why not try it?
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Get Angel Hair Pasta with Pesto Recipe from Food Network
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This favorite dish from the Mexican state of Sonora features flour tortillas filled with chicken, cheese, and Pace® Picante sauce.
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Get Garlic Sauteed Spinach Recipe from Food Network