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Great colorful side dish that's easy to make and bursting with flavor. You can also sprinkle some of your favorite Italian cheese on top when finished.
cooking.nytimes.com
This recipe is by John Willoughby And Chris Schlesinger and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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If you are tired of the same old potato or macaroni salad and want raves, try this at your next picnic or pot luck! This recipe can be easily adapted depending on the veggies and dressing you use. Salad can be made the night before; however, add dressing just before serving.
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Use up your summer tomatoes in this bright and fresh simmer of chopped tomatoes, onions, sweet green peppers, garlic and wine. Toss with the hot pasta of your choice. For a flavorful kick, stir in some shredded basil just before serving.
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This authentic Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!
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Whip up these baked egg cups and you'll have breakfast for the week.
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German farmer's breakfast with potatoes, eggs, green onion, bell peppers, parsley, and chopped ham. Also called Bauernfruhstuck.
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Get Crusty Bread, Sliced Tomatoes with Lemon, Sliced Pimentos, Spanish Cheese and Olives Recipe from Food Network
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Get Fancy Philly Cheesesteak Recipe from Food Network
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Get Jalapeno Hushpuppies Recipe from Food Network
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Get Flat Iron Steak with Piquillo Pepper Pesto Recipe from Food Network