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Potatoes, hard-boiled eggs, and bacon are folded together with a creamy, mayonnaise-based dressing in this tried and true side dish.
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There's a nice tangy bite to this hearty dark rye that still has a tender crumb, thanks to the wheat flour. Cocoa and coffee powders darken the loaf, and caraway and fennel seeds impart just a bit of licorice flavor. It can be made in your bread machine or with a stand mixer.
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Made-from-scratch chocolate cupcakes with a great cream cheese surprise!
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Is this an American take on a Vietnamese classic or a Vietnamese take on an American classic? Either way, these spicy burgers topped with Tabasco-spiked mayonnaise, slivers of crunchy pickled carrots, and sprigs of cilantro are wonderful.
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Chicken salad is a great way to use up leftover chicken breast. With this great salad, dinner is quick, and you don't have to turn on the oven.
cooking.nytimes.com
Succulent, fat, fresh asparagus is thinly sliced by hand for this raw salad — easier than you'd think, and safer than using a mandoline It’s very refreshing and bright tasting.
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Based on the traditional Scottish biscuit, these scones are packed with cranberries and crunchy pecans then drizzled with homemade glaze.
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Get Italian-Style Baked Beans Recipe from Food Network
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This tangy and delicious cold salad it based on carrot, onion, and green bell pepper tossed in a dressing made with condensed tomato soup.
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Get Mini Corn Dogs with Homemade Mustard Recipe from Food Network
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Get BBQ Chicken with Peach Barbecue Sauce Recipe from Food Network
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These turkey and quinoa meatballs flavored with parsley and sage are baked in a savory balsamic vinegar, soy sauce, and ketchup sauce.