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This recipe is by Julie Powell and takes About 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fire up succulent salmon with an exciting blend of Cajun-style spices!
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Enjoy this veggie- and ham-packed split pea soup with a slice of crusty bread on a cold night.
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Large salmon patties with plenty of flavor from dill, onion, and basil are quick and easy to prepare for a weeknight meal.
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This company-worthy casserole is made with chicken breasts, fresh broccoli, and a sherry cream sauce. Top with sliced almonds, if desired.
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This is a easy way to make Korean BBQ. You can also substitute chicken breast or sliced rib-eye for the short ribs. If you use chicken or rib-eye, you must add thinly sliced green onion tops.
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Pea beans, chorizo, cabbage, kale and potatoes are slowly cooked together in this traditional soup.