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This colorful, sweet and tangy canned relish is made of yellow summer squash, green and red peppers, and onions. It's a great way to store your garden's bounty for later on, and a jar makes a great gift.
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Ham, beans, and rice are combined in this traditional Dominican favorite and on your table in 30 minutes.
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Tender medallions of beef are served with a sweet tomato salad and topped with creamy fresh horseradish sauce for a quick but elegant main dish.
cooking.nytimes.com
This recipe is by Marian Burros and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This cool, refreshing summer salad is oh so delicious! Sweet and tangy at the same time.
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The dressing for this dish is a marinade made from beef consomme, tarragon vinegar, and a good neutral oil. Serve on lettuce-lined plates for an attractive presentation.
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This flavorful new take on a barbecue staple with the help of a garlicky, herb-flecked chimichurri sauce is the perfect centerpiece for a backyard celebration.
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This recipe for baby back ribs marinates them overnight in brown sugar, spices, and lemon zest, then bakes them in the oven.
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Get Oil and Vinegar Bass in a Pouch Recipe from Food Network
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Get Goan Beef Curry with Vinegar: Beef Vindaloo Recipe from Food Network
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An easy, zesty broccoli slaw dressing binds together this crunchy salad of broccoli, cabbage, tomatoes, scallions, almonds, and cranberries.