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These spicy crackers are great with a salad, dips, or chili!
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A yummy casserole with the delicious flavor of New England style clam chowder. Easy to make and very hearty. A great weeknight supper.
cooking.nytimes.com
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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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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Easy and extra-tangy with Dijon mustard and sharp cheddar cheese.
cooking.nytimes.com
This vegan take on quiche is from the chef Lindsay S Nixon's cookbook “Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes." Ms Nixon said, “I developed this recipe to save a bunch of greens that were languishing in my fridge
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A simple but tasty soup to make using a leftover ham bone, kidney beans, and potatoes. Put it all into the slow cooker in the morning, and come home to a savory hot meal.
cooking.nytimes.com
Crispy rice has a revered place in many cultures These rice cakes, which work well as a side dish to a piece of grilled meat or fish, offer the delicious crunch of Korean nurunji or Middle eastern hkaka, with some of the herbed cheesy goodness of Italian arancini The basic recipe can be used to accommodate vegetables other than zucchini and herbs other than mint, or can be made without either for a more simple backdrop for a fried egg or a simple snack for a child.
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Get Salmon Gyro with Tomato-Red Pepper Relish and Spicy Herbed Tzatziki Recipe from Food Network
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Thinly sliced green cabbage and red onion with fresh homemade Italian dressing.
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A bed of pasta is served with a colorful saute of steak, bell peppers, mushrooms, tomatoes and onions. Serve as is, or incorporate your favorite red or white sauce.