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Pineapple, mango, and banana pie is the perfect tropical addition to the summer picnic table.
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This pasta salad is a perfect vehicle for leftover ham. Cheddar cheese, peas, celery, and pimento give this pasta salad a nice color and flavorful dimension.
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A savory combination of chicken, sweet potato, and spinach is seasoned with sage, sweetened with pear, given a splash of whiskey for a kick, and topped with toasted hazelnuts.
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A strawberry-rhubarb pie, heaped with filling, has a pretty lattice top. The filling has delicious flavors of brown sugar, allspice, and a touch of cinnamon. Filling will thicken as the pie stands.
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A beautiful mix of summer vegetables, grilled up in a no-mess aluminum foil pouch.
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This chicken curry is very easy to prepare, and tastes just like the curries you order at Thai restaurants. As an added bonus -- you can make it all in one pot, so it's easy to clean up afterwards.
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This slow cooker chicken recipe(Filipino chicken adobo) layers chicken thighs with onions, soy sauce, and vinegar and is served over steamed rice.
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Pay close attention to the seasonings. The combination of olives and feta cheese provides a tangy flavor, and if too much salt is added the end result could be...
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Get Scalloped Tomatoes Recipe from Food Network
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Traditional stuffing made with gluten-free bread cubes will be just as crowd-pleasing as the recipe passed down through the generations on Thanksgiving day.
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This recipe is by Moira Hodgson and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Rainbow Fries with Grainy Mustard Aioli Recipe from Food Network