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I love Fried Rice, and it is actually made by using left over rice it is so so simple to make. Fried rice uses leftover rice, of course, but also makes great...
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Get Greek Quinoa Salad Recipe from Food Network
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A hearty West African-inspired stew of chicken thighs and legs, sweet potatoes and peanuts that is perfect for a chilly day.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Cheddar Scallion Waffles and Dijon Buttermilk Fried Chicken Recipe from Food Network
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An easy mix of blanched vegetables and a simple chive vinaigrette.
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Need to use up your extra ham from your holiday meal? Make a ham and bacon hash!
cooking.nytimes.com
Spices lose their flavor over time but few as quickly as paprika, which starts out tasting of pepper and sunshine but deteriorates in but a few months to sawdust and bitterness For this recipe, get some new at the market: sweet or hot Hungarian paprika is best, but the generic article isn’t terrible and the smoky Spanish varieties known as pimentón de La Vera would not be out of place either, lending a deep, woodsy aroma reminiscent of cooking over an open fire It’s a dish that pairs beautifully with butter-slicked egg noodles.
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Don't let comfort food season pass you by without making this zesty lasagna.
cooking.nytimes.com
The hot, open-face tartine is a lunchtime staple in Paris’s small neighborhood cafés and bistros Like a piece of pizza, a tartine is constructed from a thick slice of rustic bread, lightly toasted A savory topping and some good French cheese precede a few minutes of browning under the broiler
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Get Gazpacho Recipe from Food Network