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Three different beans and some TVP are slow-cooked with lots of herbs and spices.
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Wontons, those small crisp appetizers originally from China, get a new fusion of flavors when stuffed with a creamy turkey filling and served with tangy, spicy cranberry salsa.
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This is a really tasty, colourful, and quick side dish or a fast meal for those on the go. I make this about once a week and it is great reheated with a sprinkle of Parmesan.
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Broccoli casserole enriched with cheese, mayonnaise, and cream of mushroom soup - delicious and EASY to make!
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This is a deliciously decadent, filling, and easily vegan pasta salad that I made up on the spot to bring to a potluck. It's so versatile, you can add or omit almost anything!
cooking.nytimes.com
Fried chicken is one of the few fried foods that tastes just as good served at room temperature as it does when it's served hot enough to burn your fingers This recipe has been specially engineered to be made in advance It’s seasoned assertively, so the flavors won’t dull as it cools
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Get Baked Butternut Four Cheese Farfalle with Sage Recipe from Food Network
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Get Lentil and Rice Salad Recipe from Food Network
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This recipe for Mexican quinoa salad is quick and easy and makes for a delicious and fresh dish with a little kick!
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Cannellini beans, or white kidney beans, are smaller than Great Northern beans and add just the right texture in this roasted chicken salad.
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An exciting blend of pork, vegetables and spices is sealed inside wrappers, then baked until crisp. Delicious and crunchy without deep frying!
cooking.nytimes.com
Here's a brilliant and addictive way to use up leftovers that comes together in about 20 minutes It can accommodate practically any vegetable languishing in your refrigerator, and adding leftover cooked chicken, pork, beef, shrimp or tofu isn't a bad idea either.