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A glass salad bowl is a must, otherwise your dinner guests will miss all the pretty layers. Everybody loves this!
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This recipe is by Pierre Franey and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Molly O'Neill and takes 30 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Halupkis--Beef & Pork Filled Cabbage Rolls Recipe from Food Network
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This recipe is by Bryan Miller and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Make a big batch of cabbage slaw, spoon into plastic bags, and freeze in big batches so all you have to do is thaw and add mayonnaise for the perfect 'freezer slaw'.
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Get Easy Chicken and Cheese Enchiladas Recipe from Food Network
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This recipe is by Amanda Hesser and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pork chops are baked with rice, onion, tomato, herbs, and bell pepper in this easy and delicious one-dish dinner.
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Jenn Louis uses whatever melon looks best at the market. She sometimes swaps out the feta for ricotta salata or the chives for mint.
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Sour cream and cream of chicken soup make a tasty sauce for these cheesy chicken enchiladas.
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The Classic Caribbean and Spanish Meal--Arroz con Pollo--is a popular staple in the Caribbean kitchen. Our chicken and rice is extra special with the addition of Sazon GOYA® with Azafran, which adds color and flavor derived from our unique saffron spice blend. Make Arroz con Pollo tonight--everyone loves an easy rice and chicken dish.