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This recipe is by Molly O'Neill and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Crispy Mustard-Roasted Chicken Recipe from Food Network
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Get Zucchini and Goat Cheese Tart Recipe from Food Network
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The Tex-Mex take on salsa is thicker than its Mexican counterpart and best over enchiladas.
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A delicious little sausage-like meat. Great served as a sandwich.
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This is by far the best broccoli cheese soup I have been able to come up with. It's made with a roux, chicken stock, milk, a mix of cheese, and fresh broccoli.
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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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Get Tacos al Pastor Recipe from Food Network
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This quick-cooking meal transforms leftover turkey into a flavorful one-dish dinner.
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Argentinean chimichurri is made with chopped fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes. A colorful and flavorful addition, chimichurri sauce takes just 10 minutes to make!
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A very easy, no-boil recipe for cafeteria-style macaroni and cheese, which bakes up deliciously custardy on the inside and crusty on the outside. Mix the ingredients, pour it in the baking dish, pop it in the oven, and forget about it until the timer rings!
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Get Hamburger with Double Cheddar Cheese, Grilled Vidalia Onion and Horseradish Mustard Recipe from Food Network