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Get Wild Boar Floridian Sausage Recipe from Food Network
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A delicious, mildly spicy salad that's very healthy as well. A nice crunchy twist on UNsprouted lentil salads!
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Grilled eggplant and a variety of peppers are processed with garlic, green onion, and lemon juice into a spreadable tasty dip. Serve with toasted baguette slices and seasoned flat bread crackers.
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicago chef Stephanie Izard grills sliced potatoes in butter to give them an amazing crust, then dresses them with a super tangy mustard seed vinaigrette, fresh scallions and celery.
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Give commonplace cauliflower an upgrade and it becomes holiday fare Take a classic Venetian approach by using a mixture of sweet spices Caramelized onions, saffron and cinnamon build the fragrant foundation, along with fennel and coriander seeds
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A rich crab and fontina cheese stuffed mushrooms appetizer recipe.
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Give potato salad a modern update by combining white potatoes and sweet potatoes in a light mayo-sour cream dressing sparked with curry powder, lemon juice, and cilantro.
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Aleppo, urfa, and bell peppers whipped with smoked paprika and feta into a cheesy dip.
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A refreshing quinoa salad has lots of healthy ingredients like almond, cranberries, and kale.
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This is my Wisconsin version of a classic Bloody Mary drink. On special occasions, garnish with skewered bite-size pieces of Wisconsin Cheddar, Monterey Jack, pepperoni, salami, green olives or cocktail shrimp on top. Best when consumed before noon.
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This is another dish I make that is designed for very busy families. Something that uses some store bought ingredients but also uses fresh ingredients. It is...