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Ranch-flavored baked potatoes and vegetables are a flavorful addition to your main dish for weeknight dinners.
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Luke Nguyen grew up in Australia and learned to cook at his Vietnamese parents' restaurant. He later opened his own restaurant, The Red Lantern, in Sydney.
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This recipe is by Trish Hall and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These basil-avocado chicken wraps made with lettuce as the wrap are a paleo-friendly lunch that is quick to prepare.
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Get Cauliflower Crust Pizza Recipe from Food Network
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Polish sausages slices and potatoes are baked together in a creamy sauce to make this hearty brunch casserole.
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This slow cooker recipe delivers sweet and sour chicken thighs and pineapple using ketchup, brown sugar, and garlic.
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This tomato rice with onion, turmeric, and ginger is an Indian-inspired comfort food that kids love and is quick and easy for weeknights.
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Get Zucchini "Fettuccine" With Tomato Sauce Recipe from Food Network
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These easy to make hot wings are crispy without being fried. You can add more cayenne or use a higher hot sauce to butter ratio if you like them spicier!
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This creamy tomato soup recipe is made creamy without cream, thanks to bread cubes and butter pureed into the soup.
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Get Pork Mole in Tortilla Cups Recipe from Food Network