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If you love Thai food but prefer less spice, try this ultra-easy Thai-inspired cucumber and onion salad that's refreshing, not hot.
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Leftover turkey casserole with wild rice and cream of mushroom soup is easy to prepare and the whole family will love it.
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These simple tacos call for half a Corona—sip the rest while you cook!
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Dip fresh shrimp in this yogurt, honey and mustard sauce. It's an exciting alternative to cocktail sauce.
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I had a bag of baby red potatoes that I had to use so I just started adding things to a baking dish. It was delicious! Everyone loved them.
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Broccoli and cauliflower florets, slices of red onions, and a nice store-bought Italian dressing. Top it off with a sprinkling of sunflower seeds.
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A mildly spiced cream cheese and crab mixture. Pour cocktail sauce over the chilled ball, and serve with crackers. Sinfully delicious!
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These attractive little samosas of curried sweet potatoes make a nice appetizer or cocktail party hors d'oeuvre!
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This is an easy to make lentil-rice casserole with Italian sausage. Very tasty and a family favorite.
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A great way to use up some of the extra kale you might have in your garden! You can use other similar greens in this recipe - spinach, mustard greens, and arugula will all work. A mixture of greens is also quite good. Serve as a salad, as a side dish, or as a main dish with rice.
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The New Mexican dried chiles give this puree its bright red color and the anchos give it a rich, raisiny flavor.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.