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This recipe is by Steven Raichlen and takes 17 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This dish is a wonderful easy dish, made in foil pouches in the oven or grill, or even just a casserole dish. NOTE: If you want, you can use parchment pouches...
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Get Crunchy Peanut Butter Thins Recipe from Food Network
www.allrecipes.com
Bacon is baked in a Panasonic CIO and stuffed into pita bread with eggs, sausage, and tzatziki sauce to make this Greek-inspired breakfast.
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Tuck grilled salmon, lettuce, and onion inside a pita, and pair with a yogurt dip for a refreshing summertime lunch.
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Crispy strips of breaded chicken and marinated grilled eggplant nestle in a warm pita to make the best sandwich you've ever had. This is for you if you enjoy Middle Eastern cuisine!
cooking.nytimes.com
A delicious sandwich featuring grated carrots, arugula and roasted red pepper.Chermoula, the spicy Tunisian pesto-like sauce made with copious amounts of cilantro, parsley, garlic, olive oil and spices is a great sandwich condiment I paired it with pan-cooked chicken breast and built up a delicious sandwich with grated carrots, arugula, and roasted red pepper.
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These muffins are just as delicious and moist as regular muffins! They'll be gone before they have time to cool. Low-fat, healthy and yummy, imagine that.
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These mini power muffins are fluffy bites containing bananas, honey, wheat germ, and pumpkin seeds and are a fun food to make for toddlers.