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Get Buddha Burger Recipe from Food Network
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A chile-flecked, honey-imbued marinade spiked with fresh citrus juice gives this chicken its fiery, syrupy character Dates and carrots give the sauce texture and additional sweetness while a garnish of fresh herbs and pistachio nuts lends freshness and crunch It’s dinner party food at its most flavorful and convenient; its honey marinade makes it a particularly wonderful main course for Rosh Hashana, the Jewish New Year
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Get Easy Chicken-Mushroom Quesadillas Recipe from Food Network
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Get Crown Roast of Lamb with Mint and Green Onion Pesto Recipe from Food Network
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Get Perfectly Crunchy Slaw Recipe from Food Network
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This hearty, warming beef and onion stew is flavored with Belgian beer, bay leaves and sweet paprika A variation on a traditional Flemish carbonnade, it’s rich and homey but still lively, with a ruddy color from the paprika The very large quantity of onions adds sweetness, and also helps make the sauce velvety soft
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These zesty ham croquettes are packed with leftover ham, dried onions, garlic, bread crumbs, and Cheddar cheese, lightly breaded and fried.
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Making beef stroganoff in an Instant Pot(R) delivers an impressive, satisfying family dinner that's quick and easy to clean up.
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Get Weeknight Bolognese Recipe from Food Network
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This zesty carrot, broccoli and bean shoot salad fits the piggy bill, with a well coated mix of carrots, broccoli, cucumber and bean shoots that creates a crunchy...
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This recipe is by Nancy Harmon Jenkins and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe for takeout-style orange beef is a variation on one the Brooklyn chef Dale Talde included in his new cookbook, "Asian-American: Proudly Inauthentic Recipes From the Philippines to Brooklyn," with a slightly more intensely flavored orange-flavored sauce Mr Talde's key insight is protected, however: Use very good steak, and cook it fast, so that below the lovely crust of its egg-white-and-cornstarch batter, the meat remains rare and luscious