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Balsamic vinaigrette combines with teriyaki and Worcestershire sauces to flavor this jerky.
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Canned diced tomatoes give a different flavor to this broccoli soup.
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Perfect as a side dish for brunch or dinner, this creamy and crunchy hash brown casserole always fits the bill.
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In this Lithuanian dish, potatoes are processed with onions, topped with crispy-fried salt pork, and baked until golden brown.
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Round steak simmered in ketchup and onions makes a great gravy to spoon over mashed potatoes. This was a family favorite recipe.
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A Jewish-American breakfast classic becomes an addictive appetizer.
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This recipe is by David Tanis and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Holy guacamole! This is a subtly delightful soup.
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A simple combination of seasonings with olive oil and lemon juice makes these chicken tenderloins so delicious!
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A classic tuna casserole, now gluten free! This comforting dish combines gluten free rotini with onion, peas, cream, spinach and tuna, then is topped with gluten free bread crumbs and baked to a crispy, golden perfection.