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Yellow cake mix makes for a tasty crust in this fruit pizza layered with cream cheese, fruit, and a homemade fruit glaze.
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This recipe is by Jonathan Reynolds and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Thinly sliced pork is stir-fried with ginger, daikon radish, sake, and mirin in this easy Japanese weeknight dish that's full of flavor.
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Hash brown potatoes are combined with potato soup, celery soup, sour cream, milk, onion and dill, and topped with Cheddar cheese. This is a rich and creamy dish you'll want to serve again and again!
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Pairing smoked trout with green apples creates a terrific sweet-tart-smoky combination.
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This red onion and zucchini frittata is topped with fresh mozzarella cheese pearls and sun-dried tomatoes and finished under the broiler.
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An old fashioned recipe that is different from most pickles. Cucumbers and onions are pickled in a mustard sauce made with turmeric and celery seed.
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Super satisfying and super easy.
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Get Doe's Chili Recipe from Food Network
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Enjoy this chili on its own, or as a topping on meatless nachos.
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Perfect for feeding a crowd or freezing for later, this big-batch recipe makes enough chili for 12 hearty turkey-lentil Sloppy Joes.
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I came up with this recipe while in culinary school for a dinner party with my friends. These are my friend Bryon's favorite burgers!