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This tasty pasta salad includes a variety of colorful fresh winter fruits, crunch celery, and a honey-lime poppy seed dressing.
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This recipe is by Steven Raichlen and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich The sauce has enough heat, so I don’t use the canned chipotles, though you could add one if you wanted I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.
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This recipe is by Marian Burros and takes 3 hours 30 minutes, plus 3 days' soaking. Tell us what you think of it at The New York Times - Dining - Food.
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Get Minty Spiked Vanilla Iced Tea Recipe from Food Network
Ingredients: mint, vanilla beans, sugar, ice, bourbon, lemon
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These Hawaiian rolls are layered with ham and Swiss cheese, flavored with lingonberry jam and honey mustard, and then baked until warm and melted.
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Chef Annie Somerville thickens and enriches her fragrant cauliflower soup with unsweetened coconut milk. The thinly sliced jalapeño served on top adds a bright, fresh heat that's delicious with the warm curry spices.
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Get Grilled Tandoori -Yogurt Marinated Lamb Shoulder with Grilled Onions and Green Beans Recipe from Food Network
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My Shabbat Challah is something out of this world. I made it up on my own, because the ones I tasted, I just didn't like. Try it you will love it!! This can make 6 regular sized loaves, or two large braided loaves.
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Get Grilled Pork Chops with Onion and Bell Pepper Relish Recipe from Food Network
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Get South Indian Spicy Lentil Stew Recipe from Food Network
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Get Baked Sweet Potato "Fries" with La Boite Spice Mix Recipe from Food Network