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Get Fried Fish Bites with Sweet Potato Fries and Spicy Mayo Recipe from Food Network
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Rich, earthy chicken livers mixed with sherry, hard-boiled eggs, and lots of black pepper.
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Homemade chicken stock flavored with lemon grass is combined with carrots, celery, egg noodles and chicken in this heartwarming soup.
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This recipe is by Steven Raichlen and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Seltzer and ice take the edge off these martinis for a refreshing and relaxing cocktail.
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Homemade strawberry lemonade is easily prepared with fresh strawberries, lemon juice, and sugar for a refreshing summer drink.
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This peppy bean salad is a colorful mix of green, yellow wax, red kidney, garbanzo, and black beans, perked up by a dressing with mustard, cilantro and tarragon.
cooking.nytimes.com
Make sure to cut the carrots and red peppers into the same size julienne (julienne are thin strips) so that they cook at the same rate Both of these vegetables keep well in the refrigerator, so this should be a dish you can pull together easily.
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Way better than casserole made with canned soup! This from-scratch version of chicken and rice casserole bakes with mushrooms, garlic, cream, and herbs.
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This soup can be frozen for up to three months; to serve, defrost, and warm on the stove, over low heat. The soup gets its rich taste from caramelized onions.
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A red wine vinegar dressing is tossed with fresh spinach and mangoes. Toasted almonds top this delicious warm weather salad.
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Peeled and seeded cucumbers, sliced into thick half moons, are combined with sour cream, dill, and tangy blue cheese to make a cold salad with loads of flavor.