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Get Saffron Risotto with Butternut Squash Recipe from Food Network
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Try the lightened-up version of this classic, creamy dressing.
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Asian-inspired flavors with a French technique give this dish its own unique spin. It's easy to make as well!
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Bacon-wrapped chicken with brown sugar and chili powder is baked next to cauliflower rice in this sheet pan dinner ready in about an hour.
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Saffron, paprika, and parsley flavor this Israeli dish of tomatoes, bell pepper, onion, and fried eggs. Serve hot with tahini sauce and pita bread.
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An oregano/olive oil dressing with a dash of lemon makes this greek salad recipe just a bit different. All the veggies are chopped so when the salad is tossed, each bit gets its equal share of dressing.
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A seasoned bean and potato mixture is wrapped with Monterey Jack cheese in corn tortillas, then baked with an enchilada sauce, and topped with Cheddar cheese. This sounds strange, but it's really, really good. I came up with this when I was craving Mexican food and we didn't have may traditional ingredients in the house. It came out great, and it received rave reviews.
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Daniel Humm uses the pleasantly salty Sbrinz to top a gratin made with a ratatouille-like mix of sautéed zucchini strips, bell peppers, and tomato.
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My boyfriend is from Mexico and he whipped this up one night and it turned out great. Beef, onions, garlic and peppers cooked in a delicious salsa verde sauce. Serve with rice, beans and tortillas. You may also add some sour cream to the sauce to make it creamier or add it after as a garnish.
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Lemon is chicken’s best friend — stuffed whole inside a roasting bird with a sprig of rosemary; wrapped in foil, baked soft and puréed for a sauce, à la Jean-Georges Vongerichten; or tossed with fennel and egg yolk for a rich, tangy sauce as in this recipe from the food writer Marlena Spieler It is a simple, rich and wonderfully elegant way to prepare the humble chicken breast First, lightly brown the chicken and remove it from the pan
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Get "His and Hers" Surf and Turf Recipe from Food Network
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Rustic salsa verde is an ideal accompaniment to grilled shrimp. We've taken it a step further and added them, with zucchini, to pasta.