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Tossed with sweet acorn squash and roasted tomatoes, this whole wheat pasta from chef Eric Chopin is packed with fiber and vitamins A and C. Olives and toasted pine nuts add heart-healthy fats.
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Frozen hash brown potatoes are combined with cream of chicken soup, sour cream, onion and cheddar cheese in this casserole with a buttery cracker crust.
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This variation on a traditional Hangtown Fry contains grated cheese, fresh basil, and oregano, and is finished under the broiler where the egg and oyster mixture puffs up and browns.
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This recipe is by Elaine Louie and takes One hour. Tell us what you think of it at The New York Times - Dining - Food.
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Diced chicken is simmered with tomatoes, kidney beans, corn, bell peppers, chili powder, cayenne and cumin in this easy soup.
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This potato, onion, bacon, and cheese casserole makes a rich, delicious main course served with a tossed green salad.
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Lots of interesting stuff in this marinated zucchini salad. Onion soup mix, white wine vinegar, apple cider vinegar, chopped veggies, sliced zucchini, and time in the fridge to mingle and chill. Six generous servings.
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Creamy mascarpone and fresh zucchini on a thin, crispy crust makes a delicious dinner pizza.
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This restaurant-style chicken and pasta dish is beautifully seasoned with spinach and pesto sauce...and since it cooks in just one skillet, clean-up is a breeze!
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Cranberry studded gelatin is allowed to partially set before whipped topping is folded into the mixture and spooned into a pre-baked pie shell in this easy holiday pie.
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This concoction and Internet sensation came to The Times from Jason Day and Aaron Chronister, who created it shortly before Christmas one year in Roeland Park, Kan They modestly call it “the BBQ Sausage Recipe of all Recipes.” It contains at least 5,000 calories and 500 grams of fat, but you don’t have to eat it all at once It is not for vegetarians, ascetics or the faint of heart — instead, consider it a delicious challenge to your abilities at the grill.