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A pale pink coleslaw dressing whips up in just minutes and is perfect to pour over a bowl of tri-colored coleslaw mix for a quick and colorful slaw.
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This tangy red French dressing has a hint of fire and lots of interesting flavor.
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Great sauce - curry, mayonnaise, a bit of onion, lemon juice and Worcestershire. Does wonders for the chicken, bacon, celery and grapes. Chill for a bit so the curry will do its stuff. Serves eight.
cooking.nytimes.com
This creamy, pale yellow risotto is studded with chewy fresh corn kernels, making for a nice mix of textures Making your own corn stock deepens the flavor of this dish, but if you don’t have the time, chicken stock will work The dish is also pleasingly light, for risotto — finishing the dish by folding in airy whipped cream adds richness without also adding heft
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Recipe courtesy of Jeff O'Neill From the show Oprah's Top Picks for Summer Oprah found a new favorite food when she tried this turkey burger at Mar-a-Lago, Donald...
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Get Rack of Pork with Pear-Apple Compote Recipe from Food Network
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Get My Big Fat Greek Burgers Recipe from Food Network
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This recipe is by Amanda Hesser and takes 2 hours 30 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Stuffed Pork Tenderloin Over Grilled Kale Drizzled with Grilled Peach Whiskey Beurre Blanc Recipe from Food Network
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Get Cranberry Bean Pasta Fagioli Recipe from Food Network
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A great way to make everyone's favorite chicken even more fun--bake the chicken with your favorite bottled barbecue sauce and a can of cranberries.
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Steaming hot casserole using left over ham with potatoes topped with bubbly Parmesan cheese.