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Edamame, corn, cherry tomatoes, and black beans combine to make a colorful salad with a light lime vinaigrette dressing.
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Yuk Hoe may have originally been served in the Joseon Royal Court using ox or horse meat instead of beef.
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These babies give burgers a run for their money.
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This is a crunchy, wonderfully satisfying salad that is fabulous with grilled chicken, leftover from yesterday 's barbecue. The dressing is sweet and sour, mingling brown sugar with soy sauce and rice wine vinegar. Fried rice noodles add the crunch. Serves six.
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This has been a family favorite for years. The key to this recipe is not overcooking the carrots and allowing the entire salad to marinate for at least 12 hours. For a spectacular presentation when serving, garnish the top with rings of each color of bell pepper and rings of onion. Serve alone or over a bed of lettuce.
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This wonderful pulled chicken has the perfect balance of seasoning with a hint of Alabama barbeque and a delicious white barbeque sauce.
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Made from scratch, this pumpkin pie is fabulous. With lots of wonderful spices, a rich creamy filling, and a sensational cinnamon/brown sugar streusel topping, you can't go wrong!
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Unfurl the red, white, and blue with this beautiful, easy, and patriotic flag cake perfect for the 4th of July, Memorial Day, or any favorite occasion. Assemble and frost the pretty cake and wait for the oohs and ahhs!
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Moist and slightly sweet brown dinner rolls get their color from a little cocoa and coffee powder. They're like the favorite rolls served at many famous restaurants. Use your bread machine to do the kneading.
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A delicious family favorite made with seasoned chicken, green beans and condensed chicken soup.
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A white cake mix is livened up with mashed strawberries and strawberry-flavored gelatin, then baked in three 9-inch pans. It is then frosted with Strawberry Cream Cheese Frosting.
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Tres leches cake is a cake soaked in a sweet milk syrup and topped with whipped cream. It's really moist, delicious, and simple.