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Get Tropical Avocado Salsa Recipe from Food Network
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Convenient cooked beef and vegetables bound with a creamy mushroom gravy are tucked into a flaky pie crust.
cooking.nytimes.com
A great tomato salad starts with great tomatoes Buy ripe tomatoes in season from the market or farm stand, or, even better, pick them straight from the garden The anchovies (they are rinsed briefly to tame them) are an important feature, the perfect counterpoint to the tomatoes’ sweetness
cooking.nytimes.com
This recipe is an adaptation of one found in Jamie Oliver's book, “Jamie’s Italy.” It's a healthier version than the traditional Italian-American juggernaut; it omits breading and frying the eggplant, and instead calls for roasting the eggplant until golden brown.
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Get Hummus and Grilled Vegetable Wrap Recipe from Food Network
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Chef Marcel Vigneron's recipe for brussels sprouts salad
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The most persuasive way to convert an eggplant hater is to fry it (the eggplant, not the hater) A less messy approach, however, is to make dip Velvety, smoky dip with a tangy bite has seduced many an eggplant-hating guest.
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These air-fried Peruvian-style chicken drumsticks are served with a spinach, lime, and cilantro "green crema" sauce, with some jalapeno to kick the heat up a notch.
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This Mexican-inspired dish features a combination of shredded cooked chicken, tomato chipotle soup, onion, garlic, cheese and crispy tortilla strips. It's easy to prepare, super delicious and guaranteed to be a hit at your dinner table!
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A garlic marinade injection paired with a buttery herb rub are the perfect duo for a tender and juicy turkey for Thanksgiving this year.
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A hearty main-dish pasta salad with ground lamb, spinach, lemon juice, mint, and feta.
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Get United Tates of America Recipe from Food Network