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Has there ever been a more perfect brunch drink?
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A refreshing punch made with cranberry juice, lemonade, white wine, club soda and champagne. Fruity, but not too sweet.
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Beef and rice stuffed zucchini with mint and parsley are simmered on the stovetop until tender, then served with a fresh egg and lemon sauce.
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Tiny frozen peas are a time-saver here, since they require no cooking, just thawing. They also happen to taste better than most of the fresh peas available. The tomato, though, needs to be fresh and vine ripened. If you cant get a good one, omit it
cooking.nytimes.com
Greeks often add yogurt to their omelets, which contributes calcium, protein and bacteria long believed to help digestion Yogurt also gives the omelet a light, fluffy texture Make this with winter squash in winter and with zucchini in summer.
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Get Laberspiessli Zuri-Hegel Recipe from Food Network
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This Mexican-style shredded beef is cooked in the slow cooker until very tender, then cooked some more in a spicy tomato sauce. Wrap some in a flour tortilla for an easy meal.
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Get Mushroom-Stuffed Pork Chops with Vermouth Sauce Recipe from Food Network
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My family and friends love this tantalizing juicy burger with just enough sweet taste to leave your mouth craving for more!
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This spaghettini comes with its tasty no-cook tomato sauce. The almonds and anchovies add a bit of Sicilian flavor.
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Get Vine-ripe Tomato Salad with Queso Fresco, Cilantro, and Serrano Recipe from Food Network
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We upgrade a classic steak quesadilla with a spicy green pepper sauce.