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Get Fire-Grilled Artichokes Recipe from Food Network
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These quick, delicious wraps containing shrimp, avocado, and a tangy dressing are great for lunch or a weeknight dinner.
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This recipe is by Rena Coyle and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A layered casserole of chicken, Cheddar and broccoli drenched in a creamy mayonnaise and white wine sauce artfully seasoned with curry.
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This potato salad, filled with green and black olives, chopped pickles, and hard-cooked eggs, makes enough for 30 to 40 people (but the recipe also includes directions for a smaller batch)!
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Toasted almonds and ramen noodles are tossed in a creamy dressing for an addictive summer salad.
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"A jazzy way to spice up the boring basic burger that will tantalize your taste buds! Cajun spiced mayonnaise is the perfect complement to these spicy beef burgers."
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Potato salad with a Texas flair - I get many requests to bring this to picnics. Nice blend of potatoes, black beans, green onions, bacon, and jalapenos. Sometimes I sprinkle dried crushed red hot peppers over top for color and taste.
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Diced chicken, bacon, and red grapes combine with a zesty ginger-lime dressing for an appealing salad that's great for a light lunch or a busy day.
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Boneless chicken breasts are rolled around fresh asparagus spears and provolone cheese, then given a Dijon mustard flavored coating and a topping of crisp panko bread crumbs. The dish is baked in a hot oven.
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Two classics, egg salad and BLT, merge into one delicious, easy-to-make sandwich that both kids and grown-ups can enjoy for lunch.