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Transform leftover rice into a quick dish with cashews, peanuts, chile peppers, and lemon juice.
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Quinoa is perfectly paired with lemon, parsley, basil, and garlic to make this dish that is great with chicken or fish.
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Fold in some beautifully beaten egg whites and you'll get smooth, fluffy sherbet, a sweet and tart frozen treat that uses fresh lemon juice.
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Red and green bell peppers and carrots give color to this chowder made with half-and-half and frozen corn kernels. Serve sprinkled with grated cheese.
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This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Dried apricots and prunes are the heart of this sweet, tapioca-thickened chilled soup spiced with cinnamon and flecked with raisins and currants.
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A comforting and delicious casserole featuring chicken, veggies, tons of cheese and of course always smooth, firm and delicious NO YOLKS® Noodles.
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Marinated baby artichokes are not a staple of Turkish cuisine in the way that stuffed grape leaves are. But they are a favorite at Karaköy Lokantasi, owned by husband and wife Oral Kurt and Aylin Okutan.
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No cooking involved in this recipe for homemade ice cream using just cream, sugar, and vanilla with your ice cream maker.
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This Alfredo is made with half-and-half, whole milk and egg yolks -- oh, yes, and Parmesan cheese.
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