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Grab-and-go Greek salads in jars! Mild and smooth California black ripe olives are the stars – they'll hold up to a few hours in your lunch box.
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This recipe is by Christine Muhlke and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Italian Subs Recipe from Food Network
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Get Paella Burgers and Spanish Fries with Pimiento Mayonnaise Recipe from Food Network
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Get Crabmeat Fondue Recipe from Food Network
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This simple recipe is a wonderful addition to your breakfast offerings. Add your own flair by customizing the filling!
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Bran muffins, lightly sweetened with apples and brown sugar. I like to snack on these muffins, they're good, and they're healthy too.
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Get Croque Madame Recipe from Food Network
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The panko bread crumbs give these fried shrimp just the right amount of crunch.
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This soup is a staple in several New Orleans restaurants. If you don't like it spicy do not use the Creole seasoning, just add more salt and pepper. Serve with salad and garlic bread. It's easy and delicious!
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These sugar cookies with a sweet almond flavor are easy to make, and festive for any occasion!
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Rose water adds a lovely flavor to these tender raspberry scones you'll want to serve warm with a cup of tea.