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Quinoa, lettuce, avocados, and black beans are layered in these easy vegan bowls topped with a Mexican-inspired green chile cilantro sauce.
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Get Neely's Pineapple Fried Rice Recipe from Food Network
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Chicken thighs and drumsticks are marinated in buttermilk, coated twice with seasoned flour, and oven-baked in a small amount of oil in a cast-iron skillet. The secret to a crisp chicken coating that won't come off is revealed in this recipe.
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Get Neelys Homemade Peach Ice Cream Recipe from Food Network
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Get Spicy Rum Chicken Wings Recipe from Food Network
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Slightly sweet golden squash is topped with a savory herbed cheese-breadcrumb topping. It's been my signature dish every Thanksgiving for the last 12 years. It takes a bit of work, but it is so, so worth it. Your guests will ask you for the recipe, so be prepared.
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This recipe is by Rena Coyle and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Grilled Mahi Mahi with Summer Squash Salsa Recipe from Food Network
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Neither red nor white, this clear soup brings out the pure flavors of clams and potatoes.
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These elegant chicken breasts stuffed with a mushroom and bacon filling can be made ahead of time.
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This is a very thick, flavorful chili with lamb, tomatoes, and black beans that will keep you feeling satisfied for a long time.
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Roasted butternut squash is simmered with curry, coconut milk, and a hint of spice in this warm and comforting soup perfect for weeknights.