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Small shaped pasta, beans and a can of minestrone soup are added to pork sausage which has been browned with onions, onion powder and garlic to create this thick soup.
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This is a typical Provençal gratin, bound with rice and eggs You can use the recipe as a template for other gratins using other cooked vegetables.
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A rich crab and fontina cheese stuffed mushrooms appetizer recipe.
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This bright and fresh recipe layers romaine, purslane, tomatoes, black olives, and feta cheese into an elegantly presented Greek salad.
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Cranberry sauce is given an extra zing with the addition of orange juice and zest.
Ingredients: cranberries, oranges, sugar
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A homemade custard is flavored with raspberry liqueur and baked in a tart shell, piled with raspberries, and studded with a fabulous sugar streusel.
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Think of this as manicotti unbound. Cooked ziti is layered with a creamy blend of ricotta and mozzarella cheeses, enriched with egg and fragrant with nutmeg. A full-flavored tomato and basil sauce blankets the layers. Bake until bubbly and serve!
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This recipe is by Molly O'Neill and takes 5 hours 20 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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