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Chunks of pork shoulder smothered in an easy homemade New Mexico red chile sauce are cooked to succulent tenderness in an Instant Pot®.
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This recipe is by Frank Bruni and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken Parm, we've been waiting all summer for you.
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Get Sausage Egg and Cheese Pacos Recipe from Food Network
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Serve with scrambled eggs for a filling breakfast.
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Get Chicken Teriyaki with Ginger Rice Recipe from Food Network
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As a soon to be fantasy football champ (1st year in a league) I have been spending my pre-game days studying football and thinking about food. This is a make...