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Fluffy couscous is dotted with green onions, red pepper, fresh cilantro and black beans and boasts the Southwest tang of a lime-cumin vinaigrette.
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A fruity marinade - made with minced pear or kiwi, garlic, sesame oil, and rice wine - tenderizes and flavors the beef, creating a dish that is sure to please. This version is cooked on top of the stove in a grill pan.
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Banana bread topped with a salted caramel glaze is a sweet and savory twist on a traditional favorite. Serve warm!
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Get Chicken Cutlet Sandwich with Herb Mayonnaise Recipe from Food Network
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Make your own salsa and process in jars for a year-round taste of garden-fresh vegetables.
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Grilled turkey breast, ham, cheese and pickles in a panini-style sandwich.
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A very old banana nut cake recipe which has been handed down through my family.
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Edamame, corn, cherry tomatoes, and black beans combine to make a colorful salad with a light lime vinaigrette dressing.
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This is a crunchy, wonderfully satisfying salad that is fabulous with grilled chicken, leftover from yesterday 's barbecue. The dressing is sweet and sour, mingling brown sugar with soy sauce and rice wine vinegar. Fried rice noodles add the crunch. Serves six.
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Grilled pork and vegetable kabobs are basted with a savory sauce combining Swanson® Chicken Stock, garlic, ketchup, vinegar and brown sugar.
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Chef John creates his own version of this combination rice and pasta dish with lots of seasonings and real chicken broth.
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Fish sauce, a Southeast Asian condiment, adds a salty, savory depth to this stew.