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This delicious spaghetti squash casserole combines cooked ground beef, onion, and bell pepper with baked squash, served in the squash shell.
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A great creamy salad dressing with a touch of sweetness and a hint of mustard and garlic. It whisks up beautifully and the flavors improve with chilling. Try it on a salad or use as a dressing for your favorite sliced chicken sandwich.
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This recipe combines features of several hash brown casserole recipes into a dish that is as original as it is delicious. Colby cheese and mild spices transform frozen hash browns into a real treat!
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Crushed ranch-flavored tortilla chips and chili powder give intense flavor to baked catfish fillets.
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Okra is sauteed in bacon grease with onion, green pepper, celery, and stewed tomatoes in this simple side dish.
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Roasting the red peppers and lacing them with balsamic vinegar gives an appealing touch of sweetness to the dressing; its a real winner. Try it on its own over grilled chicken or shellfish.
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Cream cheese is the base for this simple, family-friendly dip flavored with chopped dill pickles, sweet onion, and dried dill weed.
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Autumn flavors of apple and sage are baked with bison breakfast sausage, eggs, and bread cubes in this delicious brunch strata.
cooking.nytimes.com
This recipe is by Melissa Clark and takes About 15 minutes, plus up to 5 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Seasoned black beans, salsa and red bell pepper partnered with chicken make a robust and spicy meal.
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Chopped onions, red pepper and creamy butternut squash give this rigatoni pasta casserole its harvest veggie creds.