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Simple dressing of rice wine and olive oil. Simple salad of fresh spinach, tomatoes, mushrooms and hard-cooked eggs. Simply fabulous. Serves four.
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Beef tri-tip roast made in the slow cooker is very easy to put together using garlic, beef bouillon, and onion for a warm and comforting meal.
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This recipe is by Elaine Louie and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Whenever you're making a dinner with all the fixings, think of this cheesy cornbread dressing made with yellow squash and Mexican-inspired flavors. It's baked in a dish, and comes out moist and gooey.
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Rice and broth soak up the flavor of leftover turkey meat in Chef John's potful of post-Thanksgiving goodness.
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This beef chili with beans has a bit of a kick with hot salsa and a healthy dose of chili powder.
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Cream soup is combined with green beans and corn then topped with a cracker crumb crust to make an irresistible holiday side dish.
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This version of a cold bean salad is made with canned green beans, garlic, ginger, and curry powder.
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Catfish fillets are coated with a steak seasoning and cornmeal mixture, and fried to golden perfection.
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These grilled mini burgers are just right for big or small appetites.
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Cool and refreshing Chilled Cucumber Soup! Takes only 10 minutes to make, no cooking, just blending.
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Mustard meets relish in this turmeric-and-beer-laced condiment, which gets a sweet boost from Vidalia onions.