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Delicious Pretzels perfect for snacking on while watching the game.
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This recipe for candied pecans has a hint of curry mixed in a buttery and sweet coating for a nice snack during the holiday season.
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Danny Bowien’s recipe for the extra-crispy wings with spicy chiles he serves at Mission Chinese Food.
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This grilled chicken, known as dak gui, has a flavor reminiscent of teriyaki chicken but with a more complex slant.
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Want to add a spicy kick to your burgers? These Chipotle Burgers are made by mixing smoky chipotle peppers in adobo with the ground beef! Top with jack cheese and avocado for the best burger of the summer.
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Paprika chicken plus cream and white wine is yummy over tender pieces of potato.
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Spinach is dressed up with juicy cantaloupe, red bell pepper, avocado, and fresh mint in this colorful salad.
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Poaching catfish with tomatoes, white wine, and vegetables is a nice alternative to deep frying. Great if you don't care for that sometimes overpowering catfish taste. For a stronger fish flavor, try making the sauce separately and serving over grilled catfish!
cooking.nytimes.com
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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A simple cream cheese pie baked in a graham cracker crust and topped with succulent strawberries and blueberries.
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I love cornish hens and think that they are forgotten about at times. So, I tried to create a dish with a lot of my favorite fall flavors. Roast poultry, squash...
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Get Halloumi Kabobs Recipe from Food Network