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Kielbasa is cooked on the stovetop with potatoes and onion. This is an old recipe from my grandmother. 'Good Polish-Slovak food!' She would always say. 'Eat more!'
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This irresistible sauce is a variation of Italian salsa verde, which is often served with cold meat This sauce also goes well with grains, vegetables and fish, or it can simply be spooned onto bread.
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This soup has a great blend of beef, vegetables and tomato broth that will fill any eater's stomach to the brim.
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A healthy chicken and greens salad recipe. You'll need a batch of Tahini Dressing for tossing.
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Sometimes I get bored with broccoli — but then I use it in a risotto, and it’s like a completely new vegetable The diced stems retain a nice texture that contrasts with the tender flowers Make sure to slice the flowers thin for the most delicate results.
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Classic coleslaw with a vinegar/mayonnaise dressing.
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This recipe is by Jacques Pepin and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh mushrooms are gently simmered in beef broth with flour, green onions and butter, creating a nice, golden gravy.
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Kaffir lime leaves, lemongrass, and galangal fill this tom kha soup with beautiful aromas sure to satisfy your craving for Thai food.
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Get Fall Stir-Fry Recipe from Food Network
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Pastry baked with a savory beef, onion, and cabbage filling. This is a recipe from my friend's aunt. She served it during Oktoberfest.
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Corn kernels, cherry tomatoes, green onions, and basil tossed with vinaigrette and crumbled feta cheese makes an unbeatable picnic salad.