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Jicama, onion, bell peppers, and chile peppers are dressed simply in a simple vinegar, sugar, and salt mixture for this terrific Filipino salad.
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In this bruschetta recipe, grilled asparagus is tossed with crunchy pine nuts and sprinkled with salty Pecorino Romano cheese.
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Get Moroccan Harissa Roast Cauliflower Recipe from Food Network
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Get Green Bean Casserole Recipe from Food Network
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This recipe is by Matt Lee And Ted Lee and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Here is an easy sandwich with a great balance of salt and sweet, as strong a candidate for school lunch as an office brown bag The night before, assemble your ingredients and grill the sandwich for about five minutes, then put it in a sandwich bag, and place in the fridge By noon the next day: luncheon excellence.
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Crunchy and easy chicken strips are pan-fried and ready in 30 minutes. Serve alongside honey mustard sauce!
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Creme brulee meets rice pudding for a dessert combining the best of both worlds.
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Get Chai Spiced S'mores Recipe from Food Network
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Raspberry puree blended with cream cheese is sandwiched in between slices of French bread, then battered and browned for an extra scrumptious brunch treat. Fun for kids to help make, too!
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This dessert is easy enough for a weeknight treat. Serve it warm with a dollop of whip cream or a scoop of vanilla ice cream.
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Get Baked Brie Recipe from Food Network