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This recipe for maple-rum glazed salmon is quick and easy to prepare for a delicious weeknight meal.
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A recipe for easy baked beans with navy beans, bacon, molasses, onion, and ketchup made in a slow cooker.
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The pungent spices, zingy fresh ginger, dollops of tangy yogurt and fiery green chiles found in Indian cuisine tame the sugary beets in this recipe and open up a whole new universe of flavor In traditional Indian cooking, beets are usually boiled or steamed, then often made into vegetable curries or chutney But here they are roasted, which intensifies their sweetness.
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Get Chicken Breast and Shrimp with Provencal Herbs in a Creamy Pistachio Dijon Sauce Recipe from Food Network
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I remember my mom making the best macaroni salad when I was a kid. I wanted to make mine similar to hers, but added a few things I like, such as pimiento, vinegar, and a gherkin for a little tartness to balance out the sweetness. My husband, who doesn't really like pasta salads, loves this!
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A combination of excellent flavors which blend into a wonderful, rich sauce for your chicken! Serve with a simple green salad and focaccia for a feast!
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Raspberry yogurt gives this bread machine bread recipe added flavor and moisture that everyone in the family will love.
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Raw organic hummus. A treat from traditionally cooked hummus and causes very little gas because all the enzymes are still there. When I serve this I make a depression in the middle and fill it with olive oil. Serve with pita bread, carrot or celery sticks, or small romaine leaves.
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These cookies are wonderful, and good for you too! I prefer to use real butter but margarine can be substituted. Wheat germ can also be substituted for the wheat bran. My two year old loves these and I feel less guilty letting him eat them.
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Semolina flour is specified here for its ability to hold shape. No floppy crust from this recipe, but rather a crispy, chewy bite of perfection.
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This French-inspired chicken dish isn’t exactly weeknight fare, but it is sophisticated comfort food that is well worth the effort First, boneless chicken thighs or breasts are pounded into cutlets, marinated in garlic, lemon juice and thyme (up to 6 hours, but even a short sit will do nicely), then breaded and fried They are then dressed in a rich yet delightfully piquant sauce of mushrooms, shallots, garlic, Dijon mustard, white wine and balsamic vinegar that is a welcome contrast to the richness of the fried chicken