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Get Corned Beef Hash Recipe from Food Network
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Got a hankering to make a batch of small pies filled with your favorite filling and fried up crisp and delicious? Then, this is your dough recipe. Make it by hand or in the food processor.
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What an amazing dressing. You might be tempted to use it as a sauce for your next roast chicken dinner, but first try it on top of this simple salad of mixed greens, walnuts and red onion.
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Curry powder, Asian chile pepper, and ginger give this tuna salad a tantalizing kick! Serve as you would any other tuna salad, on sandwiches, salad greens, crackers, etc.
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A delicious blue cheese-yogurt salad dressing. You'll need plain whole-milk yogurt, mayonnaise, white wine vinegar, Worcestershire, and blue cheese.
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White rice tossed with broccoli, tomatoes, peas, corn, hard-cooked eggs, and chicken, dressed with a simple vinaigrette. Serve chilled with fruit and rolls.
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In this decadent lasagna, store-bought fresh pasta sheets are layered with wild mushrooms in a creamy wine sauce.
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The pumpkins are carved, the pies are all baked, and you have a bunch of pumpkin seeds just waiting to be turned into a sweet, spicy snack. Here's your recipe.
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This copycat recipe of the chocolate duet cookies sold by Panera Bread® packs them with walnuts, white chocolate chips, and semisweet chocolate chips.
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Enjoy a slice of this banana bread made with whole wheat flour, flaxseed meal, oats, and buttermilk for breakfast or a snack during the day.
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Kewpie® mayonnaise adds creaminess to this refreshing Japanese cabbage, daikon radish, and carrot coleslaw with a sesame seed dressing.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.