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This recipe is by Joanna Pruess and takes 25 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This is a wonderful cold pasta salad with ham, hard cooked eggs, Swiss cheese, and peas. Tossed with a creamy, spicy dressing, this salad is also great with macaroni, rotini, or your favorite shaped pasta.
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The name says it all, slices of pork tenderloin are grilled to perfection, then bathed with a sweet, spicy, and tangy sauce.
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An earthy beef tomato sauce, rich with olives, Parmesan, garlic and oregano, tops buttered mostaccioli pasta for this hearty baked delight. Shred mozzarella over the top and bake until lusciously melted.
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Get Easy Chicken and Cheese Enchiladas Recipe from Food Network
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Chunks of top sirloin, marinated in teriyaki sauce and fresh herbs, are grilled with fresh veggies for kabobs that are loaded with flavor.
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Chef Takashi Yagihashi glazes chicken legs in a mustard sauce; on the side are buttery bok choy and a generously dressed salad.
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Get Unagi Roll (Broiled fresh water Eel) Recipe from Food Network
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Sink your teeth into these Carolina-style Pulled BBQ Chicken Sliders with creamy coleslaw on a delicious sweet roll bun.
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This is a great spread to serve with crusty breads, toasted pita, or raw vegetables. I add roasted garlic and oregano to mine to complete the flavors!
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We sass up steamed bass by cooking it in ginger-and-sesame soy sauce and topping it with frizzled jalapeños and scallions.
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Fried shrimp cakes are made with crackers and onion. This recipe includes jalapenos and Tabasco® sauce to add a little kick--very flavorful!