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Battered and lightly fried chicken is extra crispy underneath a sticky and sweet honey sauce. Sprinkle with sesame seeds, serve with rice, and you'll never need takeout again!
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This hash brown casserole features plenty of Colby-Jack and Parmesan cheese mixed with cream of celery soup for a creamy and comforting side dish.
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Crusty slices of rustic bread spread with garlicky mayonnaise make a great foundation for open-faced sandwiches topped with lightly dressed arugula and a fried egg. It's a great quick lunch.
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Alfre-don't mind if we do!
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Quick to prepare, delicious flavors, this is a family pleaser!
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Get Spinach Salad with Orange Vinaigrette Recipe from Food Network
cooking.nytimes.com
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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Croutons and slices of Swiss cheese create a crust over this soup made with sauteed onions, a package of au jus mix and cans of chicken and beef broth.
cooking.nytimes.com
I prefer to cook my own black beans for this pâté With white and red beans, the difference between canned and home-cooked isn’t significant enough to matter in the pâté It does matter with the black beans, though
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The flavors of the broccoli and sweet potatoes compliment each other wonderfully in this recipe!
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Crisp water chestnuts (or Granny Smith apple, if you prefer) add a refreshing crunch to the salty and chewy combination of tuna and pasta.