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Seasoned ground beef, tomatoes, cheese, and bell pepper fill low-carb tacos wrapped in romaine lettuce instead of tortillas or taco shells for a lighter Mexican option.
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Creamy coleslaw dressing gets lots of flavor from the addition of buttermilk, olive oil, celery seed, and lemon juice.
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Tender chunks of beef marinated in chile sauce, fried, and served on skewers with sweet chile jam.
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Rump roast is cooked with Italian salad dressing mix and seasonings until it is tender enough to shred with a fork.
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Potato wedges are fried with seasonings and plenty of jalapeno flavor. Spicy and delicious! Excellent with sour cream, ketchup, BBQ sauce, or steak sauce.
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This is a very locally famous dish. The Quebecois version of baked beans, done with maple syrup. It is served a lot around this time of year (March-April) as...
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A vegetarian version of Philly cheese steak using seitan in place of meat is a delicious and guaranteed crowd-pleaser for the vegetarians in your life.
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A delicious, high fiber snack, these roasted chickpeas are a crispy, crunchy alternative to bland, mushy chickpeas.
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This recipe is by Elaine Louie and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Korean Bulgogi and Mushroom Tacos Recipe from Food Network
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This is a fragrant and tasty bread machine recipe.