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A hearty, healthy and zesty vegetarian soup! However, if you like meat in your soup change the vegetable broth to chicken broth and throw in some cut up chicken.
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Get CHIPOTLE CHEESEBURGERS Recipe from Food Network
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The filling for these deviled eggs goes beyond the traditional flavor with the additions of horseradish sauce, curry powder, and poppy seeds.
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Pumpkin puree and vegetable broth form the base of this cream soup flavored with curry and soy sauce.
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Fresh zucchini are sliced and coated with seasoned crumbs, then fried in olive oil, topped with melted mozzarella cheese, and served with spaghetti sauce.
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Slices of roast pork tenderloin and served on slider buns with a spicy mango slaw.
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Corn tortillas are filled with a mixture of roast beef hash, peppers, onions, and cheese, and then pan fried until golden and crispy.
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Thai native Nong Poonsukwattana worked her way up from Portland kitchens, refining her recipe for khao man gai, saving her money and eventually landing her own spot within Portland's highly competitive food cart scene.
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Use homemade vegetable juice or store-bought tomato juice to make this Michelada: a spicy, savory, tangy, and amazingly refreshing beer cocktail.
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Grilled flank steak is served on a bed of romaine lettuce with fresh mint, cilantro, and Thai basil and tossed in a flavorful lime juice dressing in this authentic Thai steak salad.
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A lovely baby shrimp and chive salad tucked into avocado halves. The combination of flavors and textures - especially the creamy mayonnaise dressing spiked with Worcestershire and chili sauce - is sensational.