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Green peppers are stuffed with a mixture of ground beef and rice then smothered in a tangy tomato sauce for an old family recipe for classic comfort food.
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Michel Nischan pickles the carrots, celery, and peppers before tossing them with the rest of the salad.
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The crunchy matchstick-cut colorful bell peppers are rolled in a tortilla with sliced turkey, chard, and sprouts for a fresh-tasting lunch wrap.
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Cucumber and avocado sushi! These rolls are easy to make and you can add either fake crab or smoked salmon. Serve with teriyaki or soy sauce and wasabi!
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Small leaves of Bibb lettuce are topped with watermelon balls, crumbled feta cheese, and toasted cashews in Chef John's sweet, salty, crunchy salad.
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Tasty take on the standard salad side.
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This is my twist on a dish from the River Palm Terrace Restaurant in Edgewater, N.J. They've offered a version of it on their menu as a permanent "special" for...
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This vegan-friendly recipe combines the flavors of arame seaweed, tahini, and kale in a soba noodle dish with a spicy, nutty flavor.
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Warm and spicy, this stir fry will really wake up your tastebuds. The tofu takes on the wonderful flavors of the sauce. Serve with stir-fried vegetables.
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The crust is graham crackers studded with pecans. The filling is whipped cream and cream cheese with a splash of orange liqueur. And the topping is a sweetened fresh cranberry sauce. Chill and decorate with whole cranberries and a sprig of mint.
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All the flavors you love of this classic summer pie in a parfait.
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Get Pull-Apart Beach Cupcakes Recipe from Food Network