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A hearty ham and potato soup made in the slow cooker is a great way to use up holiday ham leftovers.
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Pork pot roast is cooked with garlic and red wine in a slow cooker for a melt-in-your-mouth main dish for cold winter evenings.
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Get Fried Green Tomato BLT with Sweet Basil Mayo Recipe from Food Network
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A savory recipe for flaky individual pies filled with roasted butternut squash and fresh goat cheese.
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Get Elvis-Inspired Peanut Butter "Brunch" Parfait Recipe from Food Network
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Get Poached Ginger Chicken Recipe from Food Network
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A venison pot roast is slow-cooked with a creamy mushroom gravy until melt-in-your-mouth tender.
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This recipe is by Dorie Greenspan and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Steak-and-Potato Salad Recipe from Food Network
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Get Turkey-Spinach Korma Recipe from Food Network
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This recipe, an adaptation from “The Hakka Cookbook” by Linda Lau Anusasananan, came to The Times by way of Mark Bittman in 2013 The Hakka people are sometimes thought of as the Jews of China, because they’re dispersed all over the place But the Hakkas cannot even point to an original homeland: you can find them everywhere