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Throw these together for an impressive campfire snack.
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This fresh and bright Hawaiian ahi tuna salad can be served as an appetizer or a summer entree. It is traditionally made with a stringy seaweed called limu ogo and inamona, ground roasted kukui nuts.
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This recipe is by Trish Hall and takes 13 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tri-colored rotini pasta is tossed with corn, black beans, Mexican cheese, and red bell peppers for a colorful and tasty pasta salad perfect for picnics.
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Ground beef is browned then combined with onions, pinto beans, diced tomatoes and green chiles, corn, crushed serrano peppers, taco seasoning and ranch dressing mix in this spicy, easy soup.
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Garlic is the star in this recipe for grilled New York strip steaks with olive oil-roasted garlic.
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This dish is essentially a spicier version of Spanish patatas bravas. It works equally well as a starter, snack, or accompaniment to a main course, like our Spiced BBQ Glazed Chicken.
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This egg white omelet recipe contains a single egg yolk for a touch of body and richness.
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Potato flakes are the secret ingredient that make the saltine crust on this simple chicken-fried chicken dish so tasty.