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This Asian-style recipe coleslaw uses pre-packaged coleslaw mix and ramen noodles as well as an artificial sweetener in the dressing for a delicious alternative to the creamy summertime classic.
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Quick-cooking rice noodles get dressed up in a soy- and chile-sauce glaze. Garnish with chopped green onions.
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This Shanghainese noodle recipe, from the British cook and food writer Fuchsia Dunlop, can be made vegetarian by omitting the pork Do seek out light and dark soy sauces; light soy sauce adds salty-umami flavor and dark soy sauce adds color Traditional woks are made from carbon steel, and must be routinely seasoned to keep from rusting
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Get Miso Noodles with Seared Ahi Tuna Recipe from Food Network
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Meatless lasagna with cottage cheese, mozzarella, Cheddar and Parmesan.
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Get Buffalo Chicken Lasagna (aka Buffalo "Dew-Sagna") Recipe from Food Network
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Ground beef, garlic and onions are sauteed, then slow cooked with tomato puree and seasonings.
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Shrimp scampi made with spaghetti squash is a delicious low-carb, paleo dish that is ready in minutes once the spaghetti squash is baked.
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Spinach and spaghetti squash, with evaporated skim milk and light mozzarella cheese, make this quiche a little lighter on the hips than most without sacrificing flavor. Try using any of your favorite vegetables, or serve with a side salad for a complete meal.
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A meaty lasagna made with ground beef, zucchini slices, fresh, and three kinds of cheese.
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Sauteed SPAM® Classic is stirred into a simple peanut sauce, then served with udon noodles for a quick and easy Thai-inspired dish.
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This recipe is by Amanda Hesser and takes 2 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.