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Lots of chopping, but the payoff is worth it.
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This sweet take on a bruschetta recipe pairs ripe peaches with a creamy hazelnut liqueur–mascarpone spread.
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This recipe is by Barbara Kafka and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Sesame and poppy seeds are just two of the fun ingredients in this super summer salad. Cucumber, onion, bell peppers, tomatoes and broccoli are tossed with pasta, Parmesan, seeds, paprika and cayenne, then coated with Italian-style dressing.
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Deep fried and savory, these delicious little sausage sauerkraut balls are the perfect party finger food. These are the most scrumptious sauerkraut balls you will ever taste!!
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Cook up a pan of Italian sausages, layer them in hoagie rolls with hot peppers, onions, and cheese for a hearty and satisfying meal.
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Black olives are stuffed with a seasoned beef and pork mixture, breaded and deep fried.
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Impress your guests with two meatballs in one: a beef meatball cooked around a pork meatball simmered in a homemade tomato-based sauce. Serve over your favorite pasta.
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French dressing makes a sweet marinade and sauce for chicken breasts wrapped with bacon. A few slices of banana peppers add a spicy surprise.
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Smoked salmon, new potatoes, pickled green beans, and fresh tomatoes are the basis of this Pacific NW version.
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Orange zest and orange juice brighten the vinaigrette for this grain salad.
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Enjoy this light lunch with a chilled glass of your favorite white wine and good friends. Developed by California Grown. See more recipes at http://californiagrown...