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Classic French soup with tons of onions and Worcestershire sauce. The soup is ladled into bowls and topped with toasted French bread and Swiss cheese.
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Fresh tomato, basil, and corn salad tossed in a simple apple cider dressing is a refreshing salad to make anytime of the year.
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Spicy roasted green chile and melted asadero and Monterey Jack cheese make a creamy queso that can be eaten with tostadas or warm corn tortillas.
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Baked pork tenderloin coated in a seasoned, gluten-free breading is a quick and easy weeknight meal.
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Quick and easy black beans with a hint of cilantro are ready in less than an hour thanks to cooking in the pressure cooker.
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Roast a chicken on your grill with a can of beer flavored with garlic and liquid smoke flavoring for a smoky and tender chicken they'll love.
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Treat your family to a steakhouse supper that's kinder to your wallet, complete with familiar sides: tomato salad and creamed spinach.
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Rhubarb chutney is a great complement to baked or deli ham.
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Gosh these sound healthy and good. Soy milk is mixed in with whole wheat flour and cornmeal to make this wonderful batter. Pour onto a hot griddle or pan and cook each side until golden. Douse with maple syrup or the blackberry syrup above.
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This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.