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Quick, colorful and oh so tasty, this pasta salad gets its distinctive flavor from ready-made Asian-style salad dressing. Lightly blanched broccoli and snow peas along with red pepper and red onions add to the fun.
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This is always ready for tailgating and barbecues! I serve either on toasted rolls or with a starch like rice and a vegetable. Try using two different bottles of barbeque sauce: one smoky and sweet; one spicy.
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Canned tuna is used to make this yummy tomato sauce. Use pasta of your choice.
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This ice-cold, cucumber and herb-based gazpacho sets the stage for a scoop of creamy, gooey burrata cheese in this refreshing appetizer course.
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This beautifully shaped cookie is full of flavor with almonds, raisins, cinnamon and of course lots of figs.
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Got 30 minutes and a craving for good chili? Then get out your saucepan, because this chicken chili really satisfies.
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This recipe is a copycat of a delicious sauce for salmon, ribs, chicken, and pork chops for your home grilling pleasure.
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This healthy cracked-wheat salad contains diced, just-tender roasted carrot, red onion and bell pepper, and little pieces of cucumber.
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Get Succotash Recipe from Food Network
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South-of-the-border flavors star! Sautéed chicken, green pepper and onion strips coated with a spicy, creamy sauce are rolled up in warm tortillas.
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These cheesy Ratatouille Sandwiches are filled with summer vegetables and grilled on a panini press for a quick and easy vegetarian meal.
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Get Salmon with Olive Vinaigrette Recipe from Food Network