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cooking.nytimes.com
This recipe is by Moira Hodgson and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Homemade croutons are a great way to put leftover bread to good use.
www.foodnetwork.com
Get Herbed Brown Rice Pilaf Recipe from Food Network
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Maple and chipotle offer a sweet-spicy-smoky twist to hot wings.
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Get Paella Recipe from Food Network
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Get I Can't Believe It's Not Potato Salad! Recipe from Food Network
www.allrecipes.com
Smoked salmon deviled eggs are a new version of the traditional appetizer made with cottage cheese, smoked salmon, and chives.
cooking.nytimes.com
You can make this easy Italian frittata with the fresh, tiny artichokes that arrive with spring or, more quickly, with frozen artichoke hearts.
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Shrimp, Edam, and mushroom make this an elegant quiche. I use Red Hot Dutch Edam to give this a spicy kick, but if you can't find it, use regular Edam and spike it with red pepper flakes instead.
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Get Garlic Pork Sausage Recipe from Food Network
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Baby lima beans are steamed in chicken broth. This is a very tasty lima bean recipe that is also low in fat.
Ingredients: onion, chicken broth, lima beans
www.chowhound.com
This grilled lamb kebab recipe is marinated in yogurt, cumin, and a touch of vinegar for flavor and tenderness when grilled.