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The slow cooker makes it easy to prepare this delightful dish. Potatoes, Cheddar and ham are slowly cooked in a creamy sauce.
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Pumpkin seeds from your Halloween pumpkin make a crunchy, sweet and spicy snack when roasted and coated with sugar, cinnamon, ginger, cumin, and a pinch of cayenne pepper.
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This is a delicious vegan dish that can be enjoyed as a side dish or main course.
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This recipe is by Enid Nemy and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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If you love Thai food but prefer less spice, try this ultra-easy Thai-inspired cucumber and onion salad that's refreshing, not hot.
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This bright and fresh recipe layers romaine, purslane, tomatoes, black olives, and feta cheese into an elegantly presented Greek salad.
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Get Mini Vegetable Casserole Topped with a Fried Duck Egg and Apple Butter Recipe from Food Network
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Get Haitian Shrimp Recipe from Food Network
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This chicken salad recipe uses canned chicken along with seedless red and green grapes, dried cranberries, and celery.
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Get Grape Leaves Recipe from Food Network
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Try these homemade crispy chicken nuggets, deliciously flavored with garlic, Parmesan cheese, and coated with Japanese panko bread crumbs.