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When it's too hot to cook this summer, use some leftover grilled shrimp, rice noodles, vegetables, herbs, and homemade dressing for a Vietnamese-style salad.
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Use a yellow cake mix and a few simple ingredients to make this moist rhubarb cake that forms a pudding layer on the bottom.
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Light and delicate pastry puffs filled with fresh cream and covered with warm chocolate sauce are so easy to make, but everyone will think you are a master pastry chef!
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This recipe is by Julia Reed and takes 4 hours, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Meatloaf with Fried Onions and Tomato Gravy Recipe from Food Network
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Get Sweet and Sour BBQ Chicken Sliders with Pickled Chinese Cabbage and Carrots Recipe from Food Network
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If you're using your Instant Pot(R), this shoyu chicken recipe almost cooks itself while you prepare the chow mein.
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Get Barbecued Beef with Lemon Grass and Noodles Recipe from Food Network
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Get Grilled Portobellos Filled with Wild Rice-Almond Pilaf and Piquillo Pepper Vinaigrette Recipe from Food Network
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Get BBQ Baked Beans Bruschetta with Cilantro Pesto on Cheesy Texas Cut Toast Recipe from Food Network