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from ATK's Best Simple RecipesSun-dried tomatoes packed in oil, parmesan cheese, pine nuts, balsamic vinegar, garlic, olive oil, farfalle pasta, salt and pepper, arugula, and goat cheese.In 7 cookbooks -
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user submitted recipeElbow macaroni, sharp cheddar cheese, parmesan cheese, milk, butter, all-purpose flour, butter, bread crumbs, and paprika.In 3 cookbooks -
user submitted recipeCondensed cream of chicken soup, cream of mushroom soup, water, poultry seasoning, egg noodles, boneless skinless chicken breast, and bread crumbs.In 26 cookbooks -
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originalGround turkey, onion, green bell pepper, garlic, can diced tomatoes, black pepper, and can diced tomatoes with garlic and olive oil.In 38 cookbooks- American
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user submitted recipeLinguine pasta, chicken breast, cajun seasoning, butter, red bell pepper, green bell pepper, medium onion, garlic, flour, half and half cream, chicken broth, parmesan cheese, and black pepper.In 19 cookbooks -
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Hi Kristin! Per the recipe directions above, you keep the beef in the skillet while you add in the mushrooms and cook for an additional 3-4 minutes. This allows the beef to cook for a total of 4-6 minutes, which should be more than enough time for the 1-inch thick pieces.
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In the recipe directions, it says "remove" after the beef is no longer pink, and before the mushrooms are added. I assumed that the directions should be to leave the beef in while the mushrooms cooked, as you said. The directions are just a little confusing.
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originalButter, orzo pasta, vegetable broth, parmesan cheese, dried basil, and salt and pepper.In 74 cookbooks-
This is yummy. I followed the directions except I used half the amount of dried basil, and stirred in a tablespoon of jarred pesto. Delicious! I agree that it is best served soon after making. I think it's important to brown the orzo before adding the stock, for texture reasons (if you don't it could end up mushy).
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