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cooking.nytimes.com
This is candied bacon, essentially, on corn tortillas with a creamy, smoke-flecked sauce that tastes of scallion and lime I like it with pineapple salsa as well, and a salad of cilantro, mint and soft lettuce You could make it with your standard sliced bacon from the market, but it’s far superior with the thick-cut variety or, best of all, with a chunk of uncut bacon that you can slice as thick as you like.
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Get Scrambled Egg Subs Recipe from Food Network
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This is a more subdued version of fried rice than the spicier Thai fried rice It’s a great dish to make if you have cooked rice on hand and a great vehicle for whatever vegetables may be in your refrigerator Feel free to add other cooked vegetables, meat or seafood.
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Get Turkey Spaghetti Recipe from Food Network
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Get Orzo Salad With Shrimp and Feta Recipe from Food Network
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Get Jerk Turkey Burgers with Mango Slaw Recipe from Food Network
cooking.nytimes.com
Steaming a whole fish is an excellent, and speedy, way to cook The fish here, dabbed with ginger and a few other aromatics, is transformed by the process, and delivers a sweet, near-melting succulence The pan juices are the only sauce necessary
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Get Baked Sweet-and-Sour Chicken Recipe from Food Network
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Get Detroit-Style Pizza Recipe from Food Network
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Get 30-Minute Pan-Seared Salmon with Baby Bok Choy and Shiitake Mushrooms Recipe from Food Network
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Get Colorful Veggie Pasta Salad Recipe from Food Network
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Get 25-Minute Unstuffed Pork Chops Recipe from Food Network