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Get New York Style Chocolate Cheesecake Recipe from Food Network
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Soft tofu and canned tuna are paired with peppery watercress and crunchy bean sprouts in this Asian-inspired salad. Top with a fragrant dressing of soy sauce and garlic-infused sesame oil, and you've got an easy meal in no time.
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Get Ants On a Tree Recipe from Food Network
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Get Strawberry Rhubarb Calzone Recipe from Food Network
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Get Browned Butter Pound Cake Recipe from Food Network
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Get Mixed Berry Icebox Shortcakes Recipe from Food Network
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Get Warm Wax Bean Salad with Roasted Tomatoes and Sun-Dried Tomato Dressing Recipe from Food Network
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Get Chile Rubbed Rare Ostrich with Black Bean-Corn Succotash Ginger-Orange Syrup Recipe from Food Network
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Get Beef and Black Bean Chili with Toasted Cumin Crema and Avocado Relish Recipe from Food Network
cooking.nytimes.com
Poached chicken breasts, which are at the center of this salad, are a low-fat, high-protein staple with endless possibilities In this recipe, inspiration comes from the Southeast Asian country of Indonesia Mint leaves and cilantro add a fresh bite and mung bean sprouts or sunflower sprouts help to fill out the dish
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This recipe is by Mark Bittman And Sam Sifton and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This is a delicious, filling chili. Serve topped with sour cream and tortilla chips!