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This recipe is by Barbara Kafka and takes 1 hour 28 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I'll take my G&T frozen, please.
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This elegant, crunchy salad includes vitamin-and-mineral-packed beets, turnips, and fennel, plus protein-rich eggs. Barbara Lynch tosses the shaved vegetables with vinegar and olive oil until they're slightly pickled.
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A simple but tasty glaze made out of common pantry items is brushed onto pork chops, then grilled to perfect doneness. The versatile glaze is great on pork steaks or chicken, too.
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Get Eggplant Rolls with Ricotta, Walnuts and Mint Recipe from Food Network
cooking.nytimes.com
This recipe is by Elaine Louie and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Tropical Muddle Puddle Recipe from Food Network
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Get Steak Pizzaiola Recipe from Food Network
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Get Schnitzel, Wiener-Style Recipe from Food Network
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Get Lentil Salad Recipe from Food Network
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Take your baked beans up several notches with this recipe that bakes them with brown sugar, bourbon, bacon, and Dr Pepper® for 3 hours.