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This spread is a favorite whenever I take it to a party or make it for my family. No one can ever name all the ingredients but it's really simple to make. It...
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Chicken stuffed with a cheesy broccoli and mushroom filling. Serve with a salad and roasted potatoes for a complete and satisfying meal.
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Ireland meets Mexico in a fun, easy alternative to a sandwich -- a corned beef and coleslaw taco, served with a gently spicy yogurt-cilantro sauce. It's a good way to use up any corned beef leftovers after the big day.
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A panini sandwich with avocado mayonnaise is layered with smoked turkey, roasted red peppers, and provolone cheese, and pressed until the sandwich is crisp and toasted and the filling is melted.
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Chicken, baby carrots, and red potatoes are placed on a sheet pan and baked in the oven for an easy chicken dinner with veggies all in one.
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This dressing is delicious and just like the creamy dressing served at a popular Italian restaurant. You may add sugar to taste if it seems too tart.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 10 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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A healthy, bright salad.
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This delicious, just spicy enough tartar sauce is especially good with fried seafood. The honey really mellows the habanero and makes the tartar perfect.
cooking.nytimes.com
This recipe is by Rena Coyle and takes 5 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is adapted from ''U.S.A Cookbook," a tribute to classic all-American dishes, written by Sheila Lukins, a co-author of the Silver Palate cookbooks that were popular in the 80s and 90s There are no newfangled ingredients here - no lemongrass or curry or pesto - just eggs, mustard, mayonnaise, a dash of Tabasco and a festive sprinkle of paprika (if you're feeling fancy, garnish with chives)
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Have these as appetizers or a light lunch. Using English muffins and canned crab meat. You can store in freezer until ready to use, then cook them. This is also good with Clam Chowder for lunch or dinner. Enjoy!