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Get Chile Maple Glazed Pork Tenderloin Recipe from Food Network
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Get A Nice Italian Girl's Salad Recipe from Food Network
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Get Copycat Guacamole Greens Recipe from Food Network
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Get Greek Quinoa Salad Recipe from Food Network
cooking.nytimes.com
I found that the best way to make these so they cook through without burning is to make small latkes, using about 2 tablespoons of the mixture for each one You can also finish them in the oven
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Get Pasta with Clams, White Wine and Spicy Italian Sausage Recipe from Food Network
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Get Lemon Citrus Cod with Vegetables Recipe from Food Network
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This recipe is by Melissa Clark and takes 1 hour plus at least 2 1/2 hours’ chilling. Tell us what you think of it at The New York Times - Dining - Food.
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Get Farro Salad with Grilled Eggplant, Tomatoes and Onion Recipe from Food Network
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Get Whole Wheat Israeli Couscous with Ratatouille, Mozzarella and Balsamic Vinaigrette Recipe from Food Network
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Get Absolutely Fabulous Frise-Easy Salad Recipe from Food Network
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Get Spicy Black-Eyed Pea Salad Recipe from Food Network