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This slow cooker recipe delivers smoky and spicy beef to be used in whatever application you imagine: tacos, sandwiches, enchiladas, etc.
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This recipe is by Craig Claiborne With Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Ground beef and spaghetti are simmered in a tomato-based broth in this one-dish, skillet spaghetti perfect for weeknights.
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Marinated tofu, blanched snow peas, carrots, cabbage, and peanuts are tossed together in this delicious Asian-style salad.
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Browned short ribs are simmered for about 2 hours with onions, pineapple, honey, and chili sauce. Vinegar could be added for a sweet-and-sour variation.
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So good, it's become one of our weekly meals! Pork steaks are coated with flour and special seasonings, then deep-fried to a tempting deep golden brown.
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Get Garam Masala Rubbed Cornish Hen with Maple-Tamarind Glaze Recipe from Food Network
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Get Boozy Michelada Recipe from Food Network
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Get Mexican "Street Corn" Fajitas Cheat Sheet Recipe from Food Network
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So a couple days ago, my friend Son taught me how to make traditional Vietnamese marinade and dipping sauce. Naturally, I had to muck with the idiom a little...
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Get Hunter's Veal Chop with Southern Cheese Grits: Jaegerschnitzel with Southern Cheese Grits Recipe from Food Network
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Get Corn Dogs Recipe from Food Network