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This is a wonderful hot shrimp spread for crackers. It's quick and easy, and it goes quickly whenever it's served.
cooking.nytimes.com
This recipe is by Sam Sifton and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Meatballs are made with ground beef, onions, egg, and bread crumbs, browned in a skillet, and simmered with vinegar, soy sauce, cornstarch, ketchup, and sugar until the sauce thickens.
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Homemade refried black beans with plenty of green chiles and seasoning are easy to make and taste much better than the canned version.
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Ground chicken is topped with homemade coleslaw in these clever chicken wonton tacos for a fun Asian- and Mexican-inspired meal.
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This simple broccoli salad kicks up ordinary broccoli with some lemon and red pepper flakes.
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Tomatoes, apple, onion, and sugar are simmered into a sweet jam that gets a spicy kick from cayenne pepper in this fun and unique recipe.
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Leftover fried chicken baked with a vinegar, ketchup and water mixture. Easy, tangy, tasty. The chicken comes out tender and delicious, and the sauce is really good. My children have always enjoyed this dish!
www.delish.com
Tofu creates a smooth, creamy consistency in this balsamic vinaigrette.
www.chowhound.com
This scrumptious gluten free, egg-free vegan mayo has quickly become a family favorite.
www.simplyrecipes.com
Here's a classic coleslaw recipe made with thinly sliced cabbage, carrots, and green onion. It's seasoned with mayonnaise, mustard, vinegar dressing. This is what you want for picnics, backyard BBQs, and summer potlucks!