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Marinated carrots, jicama, and orange make a light and fresh-tasting salad.
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This recipe is by Barbara Kafka and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Mashed Potatoes au Gratin Recipe from Food Network
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This baked egg custard is studded with fresh asparagus. It's a perfect spring side dish or vegetarian main dish.
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We're ruined for regular fries forever.
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A garlic and ginger rub sets the stage for a spicy, homemade cilantro chutney to serve over chicken baked in a divine cashew cream. Definitely worth the work!
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Here is a recipe you'll love for its simplicity and wonderful flavor! Layers of cucumber, tomato, red onion, and green pepper are sprinkled with kalamata olives, feta cheese and oregano, then drizzled with lemon juice and olive oil.
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Chewy but flavorful beef round steak achieves tenderness when pounded with seasoned flour and gently simmered in a tomato sauce with green bell peppers.
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Tender pork and black beans stew all day in your slow cooker. Just combine the ingredients, set the cooker to low, and 8 to 10 hours later enjoy a rich and delicious chili.
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For a deliciously festive salad toss cooked pasta with bite-sized bits of broccoli and cauliflower, chopped tomatoes, chives and crabmeat. Then pour your favorite Italian dressing over the whole thing and chill, baby!
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My children love this soup. It's the only one they will eat. Made with potatoes, bacon, and cheese - it is a meal in itself!
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We have made this French Toast for Christmas brunch for twenty four years! It originally came from the East Coast. If you like your French toast firmer, then cut back on the milk.