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cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Yummy dressing made with fresh Vidalia onions. If you can't find Vidalia onions, another sweet onion will do.
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I can remember eating these as a kid with Mom and Dad forty years ago. They are high up on the list of my favorite summertime comfort foods.
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The sweetness and juicy texture of watermelon is set off with chunks of ripe tomato, sweet onion, and a tangy balsamic dressing in this salad that is great served cold.
cooking.nytimes.com
This easy, beautiful purée makes a nice Thanksgiving opener, with the added benefit of extra doses of vitamin A, vitamin C, potassium and fiber If you’re looking to get ahead with your meal, you can make this dish up to two days ahead of the big day.
www.foodnetwork.com
Get Rainbow Fries with Grainy Mustard Aioli Recipe from Food Network
www.delish.com
The best thing NOT between sliced bread.
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I wanted to do something different as a vegetable side dish. It was Thanksgiving, so I got a bunch of root vegetables and roasted them. They were a hit and are now a staple at our holiday table. I cook them during the year sometimes, as well.
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Toss crispy cabbage, vibrant carrots, and sweet onion in a creamy sweet-and-sour dressing for restaurant-style cole slaw at home.
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Cream cheese is blended with sweet onion, smoked beef, Worcestershire sauce, and chopped green olives, then wrapped in chopped walnuts. Serve with crisp Ritz crackers to complement the savory taste and creamy texture.
www.chowhound.com
A sweet potato and turkey frittata recipe