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Jicama, onion, bell peppers, and chile peppers are dressed simply in a simple vinegar, sugar, and salt mixture for this terrific Filipino salad.
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A complete breakfast that you can carry in your hand! Eggs, cheese, sausage and green onion are sandwiched in an English muffin.
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The typical Mexican combination of cumin and lime works beautifully with Cornish hens. Scallion butter both moistens the cooked birds and adds an extra fillip of flavor.
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A crispy baked fish topped with a cheesy crab and pepper mixture. Easy to make, and nice to look at. This topping can also be used to stuff mushrooms. You may use any type of cheese that you like in this recipe - Italian cheeses work especially well.
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Yummy, oozing, fried green olives! A very unique appetizer that is great to have on hand in the freezer for impressing unexpected guests!
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Thin-sliced beef flank steak gets a quick fry in hot oil, then is simmered in a sweet soy-based sauce with fresh green onions for a dish that's like eating out at home.
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Here is a fine variation on the old combination of egg and asparagus It is a twist on the bistro staple, frisée aux lardons, with pan-fried asparagus standing in for the bacon lardons It’s mixed with the frisée and a pungent garlic vinaigrette laced with a little anchovy
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This easy twist uses classic cordon bleu ingredients in unexpected ways. Chicken, ham, and Swiss cheese are baked into a gooey, savory casserole sure to hit the spot.
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Get Valerie's Brunch Frittata Recipe from Food Network
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Penne pasta is tossed with asparagus and snow peas in this quick, light, and easy dish.
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This version of the famously refreshing Spanish summertime punch uses white wine rather than red for a sweeter beverage. Serve over frozen grapes.
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Get Yellow Quinoa Recipe from Food Network