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This delicious dish uses skinless boneless chicken breasts cooked in a gingery, spicy, soy sauce. It's great as an appetizer or as a main dish served with rice and a veggie.
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The spicy dip that I serve with grilled corn (as well as with steamed or boiled corn) is sort of like a Mexican aïoli, pungent with garlic, smoky and spicy with chipotle chiles You can also serve it as a dip with vegetables or chips, or use it as a flavorful spread for sandwiches and panini The recipe makes more than you’ll need for six ears of corn — if you’re having a crowd for a barbecue, you’ll have enough.
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Japanese-style stir-fry, thin batons of celery, stir-fried with chili-infused oil and soy sauce.
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Healthy and hearty, chicken simmers with tomatoes, black beans and corn.
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Get Apple Crumble with Vanilla Ice Cream Recipe from Food Network
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Chicken is brushed with an herbed honey mustard sauce, and cooked in white wine. Plenty of tarragon evokes a distinctively French flavor!
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Chicken breasts cook gently in a creamy sauce of cream cheese, golden mushroom soup, Italian dressing mix, and white wine in this easy slow cooker recipe.
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Get Turkey Burgers Recipe from Food Network
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Chicken and strawberries are served over a bed of spinach, sprinkled with almonds and served with a creamy lime dressing.
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A spicy orange-ginger soak infuses chicken with a hot and sweet essence.
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A very tasty Irish coffee inspired by the needs of a college student wanting to add a little more to his espresso before a long night of studying. With the exception...
cooking.nytimes.com
For this sandwich, you can also pan-fry the mushrooms, which give this sandwich a somewhat meaty quality But in this case I used the toaster oven to roast the mushrooms You’ll need only half of the roasted mushrooms for 1 sandwich but you’ll find a good use for the rest of them, I’m sure.