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Water chestnuts, bacon, and a sweet-and-savory soy marinade make up these easy hot appetizers.
Ingredients: shoyu, sugar, water chestnuts, bacon
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Bacon fat and vinegar make a delicious warm vinaigrette in this hearty crouton-topped salad.
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Thai black rice and kidney beans give this vegan veggie burger a meaty texture; vital wheat gluten helps it keep its shape when cooked.
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An easy stuffed red bell peppers recipe with ground chicken and feta.
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Chicken breasts coated with soy sauce and sesame seed seasoned flour, then drizzled with butter and baked.
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Have your butcher cut the ribs into serving size pieces. Sit back and enjoy the flavors and the compliments! Spicy chili, plum and soy sauce mixture give these ribs zip!
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Cannellini beans, garbanzo beans, and kidney beans are tossed together with a refreshing Mediterranean-inspired dressing.
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A deliciously seasoned fava bean, onion, and tomato dip recipe! Traditionally served with pita bread for breakfast in Egypt.
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This recipe is by Trish Hall and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.