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This recipe is from Everyday Food reader Daniel Lee Mishkin, of South Portland, Maine.
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This ground chicken chili with sweet potato and mushrooms - but no beans! - is made in the Instant Pot(R) and is Whole 30(R) compliant.
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This recipe is by Jill Santopietro and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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These stuffed pita are a great use for leftovers! I combined a couple of different recipes to come up with this mixture. The almonds and grapes really compliment the ham.
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Get Yogurt Sauce Recipe from Food Network
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Japanese style-broiled salmon just like the restaurants. Easy recipe I came up with at the request of my family. Serve with sticky white rice and a light salad.
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Get Pork Medallions with Beans and Rice and Mushy Peas Recipe from Food Network
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Featuring rhubarb and a lightly sweetened oat topping, these rhubarb crisp muffins are a fantastic breakfast treat.
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Serve warm with ice cream, frosted with cream cheese, or all by its lonesome. This cake is always a treat.
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Sun dried tomatoes add a deeper layer of taste that regular ketchup just can't match.
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Cumin and crushed red pepper flakes add a kick to traditional balsamic vinaigrette dressing.