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A traditional and sumptuous pie stuffed with layers of Italian meats and cheeses is surprisingly easy to make because the crust is made with prepared bread dough. Serve it at your Easter dinner.
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After tossing the ingredients and spreading them in a pan, Melissa Rubel Jacobson chills the stuffing for at least an hour before baking. This ensures that the bread soaks up the liquid key to a stuffing thats crisp on top and moist within.
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There's a lot to love in this loaf.
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Vermentinos perfect match. Recipe By: Marcia Kiesel
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Caramelized shallots and pears top Brie nestled within a loaf of sourdough bread for this elegant, rich baked Brie.
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Stew meat, mixed vegetables and egg noodles are combined in a beef broth base in this family-pleasing dish which can be completed in less than an hour.
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Rolling turkey, cream cheese, dried cranberries, and spinach in a sandwich wrap makes a great sandwich for school lunches.
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Pineapple, chicken, and cilantro feature in this macaroni salad dressed in mayonnaise.
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This recipe is by Marian Burros and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.