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Replace the usual green bell peppers with yellow ones for more than twice the vitamin C.
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Get Cuzco Roast Pork Loin with Onion and Pepper Stir-Fry (Lomo Saltado) Recipe from Food Network
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Get Jerk Rubbed Chicken Thighs with Home-Made Mango-Habanero Hot Sauce Recipe from Food Network
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Get Baby Back Ribs Recipe from Food Network
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Get Korean Dumplings: Mandu Recipe from Food Network
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Field greens and arugula are transformed into a sophisticated main course salad by adding chicken apple sausage, Granny Smith apple slices, toasted pecans, and crumbled Blue cheese with a zesty lemon-Dijon mustard dressing. Serve with laffa or pita bread.
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Using club soda in your matzo balls will give them that light, soft texture without mushiness.
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A yummy, easy salad with candied walnuts, cranberries, Gorgonzola cheese, mixed greens, and a raspberry vinaigrette. It's always a big hit and is requested by my friends and family constantly!
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The fresh lime juice and mustard add a nice tang to this moist and flaky grilled salmon. I came up with this marinade after tasting something similar at a friend's house and it is now one of our favorite ways to do fish. You may also use other firm fish steaks instead of salmon; halibut, tuna and swordfish all work well.
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Thin sweet potato strips are tossed with olive oil, smoked paprika, and Parmesan cheese and baked into crispy chips that go well at just about any occasion.
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This recipe is something that you can make quickly and easily using a blender. Everything you need is easy to find in your local supermarket. This paste is great for putting on or in meat and pastas, or with cottage cheese in stuffed pasta shells. Once I start making this, the orders from friends and family keep coming in. For best taste, pesto should be heated up in the meal it's being prepared with.
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This fresh pesto is made from the flowery stems of garlic bulbs.