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Recipe for Hash Browns with Leeks and Bell Peppers, as seen in the April 2009 issue of 'O, The Oprah Magazine.'
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A blissful blend of the reliably sweet (bell peppers, cubanelles, peperoncini) and the reliably fiery (Serranos, chile de arbol, Scotch bonnets) creates blissful balance Here, the sweet peppers are sautéed slowly with onions to intensify their gentle honeyed character Half of the hot chiles are left raw, sharp and biting to create as much contrast as possible
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Get Hot Italian Sausage Panini with Pickled Peppers Recipe from Food Network
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Get Pork Chops Smothered with Peppers and Onions Recipe from Food Network
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Get Merguez with Halloumi and Flame-Roasted Peppers Recipe from Food Network
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Here's an easy way to get low-fat protein (in the chicken breast) and lots of vitamins (in the scallions, peppers and pineapple). Plus, the dab of fresh ginger soothes stomachs and fights inflammation and blood clots.
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This recipe is by Melissa Clark and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Quesadillas Recipe from Food Network
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Make homemade pickles the old-fashioned way, using brine fermentation harnessing the probiotic power of beneficial lactobacilli cultures.
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Rum and a blend of liqueurs served in a tall glass make a wonderful tropical drink.
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A southern favorite made with sweet potatoes, banana, cinnamon, and pecans, this comforting bread recipe has been modified for a vegan diet.