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This chutney recipe comes direct from the Pakistani friend of an American living in an international community in Saudi Arabia. The zesty condiment combines green mangoes, garlic, ginger, cumin, cardamom, cinnamon, cloves, sugar and vinegar in a magical blend of spices to accompany meats, vegetables, and curries.
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Nicely spiced fig spread is layered on toasted French bread with Brie cheese and apples for impressive and tasty crostini perfect for parties.
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Canned tuna doesn't have to mean sandwiches; instead, toss it with ribbons of zucchini, pappardelle, and a lemony cream sauce.
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This bright and fresh recipe layers romaine, purslane, tomatoes, black olives, and feta cheese into an elegantly presented Greek salad.
cooking.nytimes.com
Long before the Cheesecake Factory made this dish popular in the United States, it was made at Yardbird in Hong Kong by the Canadian chef Matt Abergel Food that is “Korean-fried” combines the thin, crisp crust of Japanese tempura with the fire of Korean gochujang, a spicy staple available in any Asian market The Yardbird version also includes tempura mix and red yuzu kosho, a tart Japanese condiment made of red chiles, yuzu and salt
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This salad is a kaleidoscope of color and taste - black beans, yellow corn, green peppers, and red, red tomatoes. Lime juice, garlic and jalapeno give it some punch.
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This is a hearty, filling meal - A variation on the Classic, using spicy tomatoes with green chiles, and ranch-style beans. There's only one pot to clean up!
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Miniature meatballs with vegetables and pasta shells. You will love this soup.
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Get Shrimp Burgers with Old Bay Mayo Recipe from Food Network
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Get Barbecue St. Louis Pork Ribs Recipe from Food Network
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Get Nacho Abuelitos Grilled Cheese Recipe from Food Network
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Get Whole-Wheat Spaghetti with Lemon, Basil, and Salmon Recipe from Food Network