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Called Cacik in Turkey, Tarator in the Balkans, Tzatziki in Greece, each version of this salad is a variation on a theme: yogurt, cucumbers, garlic, fresh herbs The yogurt is thick, and pungent with mashed garlic, the cucumbers either finely chopped or grated, then salted and allowed to wilt Walnuts enrich the Balkan version, which is also considered a soup, as is Cacik
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This down-home New Orleans classic of shell-on shrimp in a spicy garlic sauce is quick and delectable.
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Chef Donald Link’s version of the “king of Cajun food,” made with pork liver, rice, and fresh ground pork shoulder.
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These nuts are slightly sweet with a spicy kick. Great for snacking, on salads, or in stuffing. May be stored in freezer in freezer bags for up to two weeks.
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This versatile marinade recipe is packed with fresh herbs, white wine, and lemon juice and adds brightness to everything from grilled chicken to salads.
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Get Stromboli Recipe from Food Network
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A tangy balsamic vinaigrette recipe with a touch of brown sugar and fresh marjoram for dressing up greens or to use as a marinade.
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Varenyky are traditional Ukrainian dumplings filled with meat, cheese, or fruit. Eat warm or cold and freeze leftovers if you have any!
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This is crisp refreshing salad, perfect for a hot summer evening. The cabbage is shredded, the snow peas blanched, the carrots and peppers julienned, and the green onion diced. Everything is tossed with a vinegar and oil dressing and chilled.
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Dipped in a lemon-pepper blend before being coated in Parmesan cheese and bread crumbs, these baked chicken breasts are a quick and easy, family-friendly dinner.
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Almonds, roasted red peppers, mayonnaise, and Parmesan cheese are blended together creating a quick and easy pepper dip great with pita.