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Baby arugula and prosciutto tossed with a balsamic vinaigrette dressing are topped with a creamy ball of fresh burrata, avocado slices and chopped Roma tomatoes for this quick lunch salad.
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This recipe is by Steven Raichlen and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Bloody Mary Recipe from Food Network
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Make simmered black-eyed peas with tomatoes, traditionally served with pink rice, as a Southern side dish at Passover. With a simple collection of ingredients...
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Get Doe's Chili Recipe from Food Network
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Hearty and spicy chili made in the slow cooker. Chili powder and cayenne pepper give it a kick, while plenty of ground beef and kidney beans make for a filling and satisfying meal.
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Perfect for feeding a crowd or freezing for later, this big-batch recipe makes enough chili for 12 hearty turkey-lentil Sloppy Joes.
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This smooth, spicy shrimp bisque uses coconut milk to offset its heat.
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A fast and easy way to prepare a pretty classic nacho treat with ground, browned turkey meat. Serve with sour cream, taco sauce, salsa or guacamole.
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Stir-fry beef strips with green peppers, and serve in a savory tomato sauce for an easy supper that's on the table in an hour.
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This is a very thick, flavorful chili with lamb, tomatoes, and black beans that will keep you feeling satisfied for a long time.
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Get Vietnamese Wrap Recipe from Food Network