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Say you’ve gone and whipped a two-cup batch of homemade mayonnaise. As wonderful as it is, you realize that you’re not going to be able to use up the whole thing...
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Onions, carrots, celery and potatoes are cooked in chicken broth before grated cheddar cheese and crumbled bacon are added to this hearty winter soup.
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Use this easy Greek yogurt-based recipe to toss together a light and crunchy summer slaw with your favorite ingredients.
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Get Yogurt-Mint Marinated Grilled Leg of Lamb Recipe from Food Network
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This recipe can also be cooked in a crock pot, and simmered all day. If fresh green beans are not available, use frozen. Just good ol' Southern style green beans with FLAVA!!
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You'll never guess these quick and easy chocolate zucchini cupcakes have vegetables in them and neither will the kids!
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Get Country Style Steak Recipe from Food Network
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We love having a warm, cheesy pasta casserole on the table, and four kinds of cheese make this one extra special.
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Swap green lettuce leaves for tortillas in these light and tasty tuna salad wraps that are ready in about 10 minutes.
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Dunking chicken in a lemon and yogurt mixture before breading it makes for juicy meat with a crunchy coating. An easy dish to prepare, with a tender outcome.
cooking.nytimes.com
This recipe is an adaptation of a Provençal frittata that agricultural workers traditionally carried to the fields for the midmorning repast The French call it the “harvest omelet.”
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.