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This recipe is by Amanda Hesser and takes 45 minutes, plus 4 hours' freezing and 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Perfect for a special breakfast or brunch, this make-ahead eggy casserole combines toasted English muffins with layers of cheese, mushrooms, and asparagus. Refrigerate overnight, bake the next day, and keep your morning clear for celebrating instead of cooking.
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Spicy grilled chicken breast slices are rolled into tortillas with strips of bell pepper and red onion. Serve carrot and celery sticks with blue cheese dressing on the side for dipping.
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Shrimp and crabmeat, mixed with seashell pasta, red pepper, and mozzarella cheese, to form a delicious salad that everyone will enjoy.
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Cool, refreshing avocado slices are mixed with a marinated corn, olives, red pepper and onion salsa. Serve this south of the border flavor explosion with tortilla chips.
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Some cooked rice, cooked pork, and a few vegetables combine into a colorful and hearty Asian-inspired fried rice dish you can make with leftovers.
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This mixture of black beans, avocado, corn, and bell pepper gets a boost of flavor from picante sauce and lemon juice for a delightful Mexican-inspired salad.