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Recipe #398315
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Recipe #398192
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Recipe #398047
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Recipe #397435
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Posted by Chef #1431892
Recipe #397269
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Recipe #396601
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Recipe #396341
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Recipe #396303
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Posted by ASRing
Recipe #396178
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Recipe #396090
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selectHarira - Chickpea and Lentil Soup
(1 reviews) Posted by Deantini
Recipe #395399
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(1 reviews) Posted by GingerlyJ
Recipe #395054
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(1 reviews) Posted by AlaskaStephanie
Recipe #394269
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Recipe #393139
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From: Southern Polar Bear
On Sunday, November 08, 2009
My parents are visiting in a few days and I want to make a pot roast, but I'm not sure what kind of cut to buy. What kind of cut do you have good results with?
By: Katzen
Mussels in Tarragon Tomato Broth
By: SilverOpera
By: Chef #1325382
By: AlaskaStephanie
By: GingerlyJ
By: CountryLady
Review From: ElaineAnn
On Nov 8, 2009
RECIPE: Autumn Harvest Root Vegetable Soup
Excellent soup, I love the veggies. Made with Rich Chicken Broth. Stored the leftovers in individual servings in the freezer for quiick lunch and dinner treats. Thanks for posting a keeper greenest39. Made for Myy3Chefs Nov '09.
Review From: ElaineAnn
On Nov 8, 2009
RECIPE: Rich Chicken Broth
I had the butcher chop the legs for me, and went light on the salt. Then I served myself a bowlful with Swabian Noodles (Spatzle) cooked in it (what I called "fat noodles" when I was growing up.) It was delicious. I also used 2 cups to cook Poached Chicken Breast (Crock Pot)...
Review From: Cookin'Diva
On Nov 5, 2009
RECIPE: Mediterranean Kale & White Bean Soup With Sausage
I cannot stop eating this very flavorful, healthy soup. It's really good! I made the recipe as stated, with one small addition of 1/4 cup chopped Italian flat leaf parsley. Also, I did not add the lemon juice or zest, and instead, sprinkled it...
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