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One of Anna Thomas's latest dishes is this crusty baked polenta, swirled with mashed butternut squash and smoked Gouda cheese.
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Get Achiote Marinated Cornish Hens Stuffed with Chorizo and Mustard Greens Recipe from Food Network
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Get Achiote Marinated Cornish Hens Stuffed with Chorizo and Mustard Greens Recipe from Food Network
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Mango and tarragon conspire to make this chicken salad unusually delicious.
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Dress torn romaine lettuce with a quick-to-make creamy Caesar dressing using this salad recipe.
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This chopped salad mixes arugula, Belgian endive and radicchio with the magical combo of pine nuts and Parmesan, tossed in a mustard and oregano vinaigrette.
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This Greek-style vegetable medley is a great side dish to falafel, kabobs, or any other Mediterranean or Middle-Eastern meal. Potatoes, mushrooms and zucchini sing with the sunny flavors of olive oil, garlic, and oregano.
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Make this filling of ground pork, onion, peas, carrots, potato, and raisins in advance of when you'd like to make empanadas to save time.
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Don't leave the house without a hot breakfast. This simple concoction of rice cereal and apple with cinnamon and optional berries and nuts will stick to your ribs.
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Fast and easy! These sloppy joes are a sure winner. Ground beef and chili sauce are the main ingredients, the rest you probably have on hand. Only 5 ingredients, so it goes from in the pot to on the table super fast!
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This recipe is by Jonathan Reynolds and takes 3 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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No fig leaf can hide the fact that figs are the sexiest fruit on earth, with sensuous curves on the outside and juicy, blushing flesh within.