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I just started cooking Vegan meals and I am also allergic to soy, so it is very hard for me to cook nutritious, Vegan meals that have enough protein, fiber and...
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Get Chiles Rellenos Recipe from Food Network
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Get Tomatillo Salsa Recipe from Food Network
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This hassle-free three-bean salad uses crisp vegetables, a variety of beans, and a homemade vinaigrette dressing.
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Made in a pressure cooker, this Cuban fricassee features fall-off-the-bone-tender chicken thighs and drumsticks. Serve with black beans and rice (frijoles negros and arros blanco).
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Fill a colorful bell pepper with this creamy, spicy dip and watch the crackers and carrot sticks disappear! Mayonnaise and sour cream are perked up with dill, onion, Worcestershire sauce, parsley and hot pepper sauce.
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I'm proud of this creation! Seasoned with ginger and lime juice, it is a perfect compliment to grilled chicken, grilled or broiled fish, and grilled pork.
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This is a favorite of ours in the summer. Also great made with shrimp in place of chicken!
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A twelve-hour stint in the refrigerator makes all the difference in this crowd-pleasing layered salad. The mayonnaise dressing that 's spread over the top trickles down, and all the flavors come together.
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Sweet onion and fresh ginger bring out the tropical flavors of ripe mango in this crowd-pleasing salsa.
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Zucchini, bell pepper, and celery are marinated in a onion soup mix-based dressing for a flavorful salad sure to please a crowd.
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This salad begins with red potatoes, which is a very good sign, and ends being tossed in a really nice dressing spiked with lemon juice. A pleasant taste change from the same old, same old potato salad.