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Broccoli is tossed with bacon and sweetened dried cranberries before being tossed with a mayonnaise-based dressing for a tasty deli-style salad.
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Marinated chicken breasts are stir-fried with carrots, broccoli, celery, and onion. Spaghetti noodles get added at the end to make this dish a complete meal.
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This recipe is by Jonathan Reynolds and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Delicious tender broccoli florets are flavored with lemon juice, butter, and garlic for a tasty side dish that's ready in a snap.
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Very pretty pasta toss with baby shrimp and bright green broccoli florets nestled in a light yet buttery sauce and served tossed with your favorite pasta.
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Broccoli and cauliflower are baked in a cheesy cream sauce for a warm and comforting side dish.
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This low-carb chicken casserole has a base of riced cauliflower blanketed with broccoli, chicken, Alfredo-garlic sauce, and Cheddar cheese.
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This creamy casserole can be made a day ahead, refrigerated and then baked just before dinner. Using frozen vegetables makes this dish a cinch.
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These chicken breasts are stuffed with a mixture of sharp Cheddar cheese, broccoli, and rice, and may just remind you of a deliciously, cheesy bowl of broccoli and cheese soup.
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Two things make this chicken salad super. The first is the combination of a creamy salad dressing and a coleslaw dressing. The second is that everything goes into the food processor, so the consistency is spread able and all the flavors mingle well.
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This easy version of a Southern barbecue classic pulled pork sandwiches is unbelievably easy, and makes a satisfyingly sweet and spicy supper.
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Chopped kale and thinly sliced Brussels sprouts are tossed with sweet-spicy hazelnuts, cooked quinoa, and pomegranate seeds in a lemon-maple vinaigrette.