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Chicken and an abundance of vegetables are tossed with noodles and teriyaki sauce in this tasty fare.
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This recipe is by Marian Burros and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Brown chicken breasts in butter on the stove before roasting them in the oven.
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Ranch dressing is a midwestern classic! This is a must-have recipe that works as a dip for fresh vegetables or can be used as a salad dressing.
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Thin deli turkey is wrapped in a whole wheat tortilla with avocado, Swiss cheese, and crumbled bacon for an easy lunch on the go.
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Grilled portabella mushrooms and provolone cheese are served on buns with a creamy mustard sauce.
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These tasty, hot sandwiches are served with a horseradish whipped cream sauce.
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Heres an ideal warm-weather meal with the refreshing flavors of mint, orange, lemon, and cucumber.
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This pasta salad is bolstered with the addition of fiddlehead ferns, bacon, and cucumber, as well as a quick, homemade creamy dressing.
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An excellent variation of the traditional raspberry vinaigrette.
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Fennel and radish are both spicy and a little crunchy.