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cooking.nytimes.com
Make sure to cut the carrots and red peppers into the same size julienne (julienne are thin strips) so that they cook at the same rate Both of these vegetables keep well in the refrigerator, so this should be a dish you can pull together easily.
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These dinner bowls will spice up your Tuesday night.
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Get My Mother's Chicken with Barbeque Sauce Recipe from Food Network
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This chipotle-bacon turkey burger recipe has tons of savory umami flavor, bacon, coleslaw, and a smoky chipotle ketchup to spice things up.
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Get Lamb Loin Chops with Warm Polenta and Arugula Salad Recipe from Food Network
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Get Teriyaki Chicken with Soba Recipe from Food Network
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Get Cold Soba Noodle Salad with Creamy Sesame Dressing Recipe from Food Network
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Get Braised Pork Cheeks with Baby Bok Choy and Carrots Recipe from Food Network
cooking.nytimes.com
This recipe is by Marian Burros and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.