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Get Jalapeno Cheese Bread Recipe from Food Network
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Olive-stuffed burgers are a favorite in Michigan; the salty bite is a nice surprise inside these deluxe cheeseburgers topped with the works.
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It takes just a few minutes more to make a big batch of this Mediterranean-style chicken than it does to prepare a small one. Eat half now; freeze the rest. You can store this chicken frozen for up to six weeks. When you're ready to serve it, thaw, then p
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Sea bass cooked in tomato, onion, caper, and white wine sauce. Great served with rice pilaf.
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This Russian salad of potatoes, chicken, and olives is eaten in many Mediterranean countries as well. Serve cold, with warm flatbread or pita bread
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Julienned chayotes cooked with roasted tomatoes, onions, green chiles and cilantro.
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A kalamata and green olive mixture fills a hollowed loaf of Italian bread; add Genoa salami, provolone cheese, tomatoes and onions and you have one delicious sandwich. It needs to be made ahead of time to allow the flavors to blend.
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Green tea powder and soy milk make a great version of the traditional latte.
Ingredients: soy milk, water, green, sugar
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Roasted Hatch chile peppers take center stage in this simple vegetarian green chili from Colorado you can use to top a range of dishes.
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Recipe for Green Pea Puree, as seen in the November 2005 issue of 'O, The Oprah Magazine.'
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Get Citrus Marinated Olives Recipe from Food Network