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Grilled Eggplant Antipasto With Creamy Walnut Sauce, Tomato, and Feta from Modern Sauces

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January, 2005

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Raspberry-Chocolate Soufflés

(Cooking Light, January, 2005)

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Raspberry-Mango Crisp

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Ribollita

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Rice with Mushrooms and Shrimp

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Roast Pork Loin with Savory Fennel Bread Pudding

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Roasted Chicken with Pineapple-Curry Sauce

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Rosemary Focaccia

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Salmon Croquettes with Rémoulade

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Sausage and Mushroom Strata

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Seafood Chowder

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Seared Scallops on Braised Wild Mushrooms

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Shrimp and Avocado Salad with Creole Sauce

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Shrimp and Rice Salad with Cilantro-Lemon Dressing

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Shrimp with Mole Poblano

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Simple Baked Ham

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Southwest Pinto Bean Burgers with Chipotle Mayonnaise

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Spaghetti with Anchovies and Breadcrumbs

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Spanish Garlic Soup

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Spicy Coconut Soup with Spinach and Shrimp

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Spinach Salad with Grilled Shrimp

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Stove-Top Macaroni and Cheese with Roasted Tomatoes

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Comments:

On July 8, 2007, 11:06 pm pam said:

I really liked the concept of the roasted tomatoes in this recipe. But this cheese sauce wasn\'t my favorite.


Strawberry-Cabernet Sauce

(Cooking Light, January, 2005)

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Thai Basil Beef with Rice Noodles

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Thai Fish Sauce and Lime Chicken

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Three-Cheese Veggie Pizza

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