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This recipes is quick to fix using leftovers from previous days of cooking. My son and husband 'fought' each other for the last of this dish the first time I made it. It tastes that good.
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Chicken, green beans, and wild rice are baked with cream of mushroom soup and mayonnaise in this comfort food recipe.
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Be a big shot at brunch with this casserole, which makes use of leftover buns or rolls for an easy, make-ahead crowd pleaser. A big bowl of fresh-cut fruit makes the perfect side dish.
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The name says it all. My Nuclear 'Fire Roasted' Salsa isn't for the faint of heart. Blackened tomatoes, chilies, and carmelized garlic cloves fire up the flavor...
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cooking.nytimes.com
A properly made crisp and savory Indian dosa is wonderfully delicious, and fairly simple to make at home, with this caveat: the batter must be fermented overnight for the correct texture and requisite sour flavor However, once the batter is ready, it can be refrigerated and kept for several days, even a week With a traditional spicy potato filling, dosas makes a perfect vegetarian breakfast or lunch
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.