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New York City is known for having some of the most famous steakhouses in the world, and now you can experience classic New York Steakhouse taste in one bite with RITZ Steakhouse Bites.
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This savory wheat bread is flecked with sesame seeds, rosemary and deep green zucchini.
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Carrots are cooked until tender, grated, and then topped with tomato dressing and mint. Note: You could try using julienne carrots instead of grated, if you like.
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There's no ground beef in these 'burgers' using portobello mushroom caps stuffed with a cheese and spinach mixture instead.
cooking.nytimes.com
This update on a workaday sandwich takes time and work, it’s true But the result, Julia Reed says, is the best old-fashioned tuna salad sandwich you’ve ever had in your life You’ll need one pound of yellowfin tuna, which you’ll poach with aromatics, cool and then mix with a few chopped peppers, fennel seed, onion and herbs
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Get Tomato Steak with Baked Goat Cheese and Herb Salad Recipe from Food Network
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Chicken is baked on a layer of penne pasta flavored with seasoned tomato juice for a weeknight chicken pasta bake with a restaurant flair.
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Get Quick Avocado-Sprout-Vinaigrette Salad Recipe from Food Network
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Get B.E.L.T (Bacon, Egg, Lettuce and Tomato) Recipe from Food Network
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This fresh and bright Hawaiian ahi tuna salad can be served as an appetizer or a summer entree. It is traditionally made with a stringy seaweed called limu ogo and inamona, ground roasted kukui nuts.
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A fancy alternative to a traditional roasted turkey that results in perfectly cooked white and dark meat.