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This recipe is by Nancy Harmon Jenkins and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These appetizer meatballs with a sweet and sour sauce are ready to serve in ten minutes!
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A refreshing and authentic Mexican shrimp cocktail with plenty of spicy flavors makes a perfect starter or a light meal. Serve it chilled with saltine crackers on the side. The trick is to start with well-chilled shrimp, ketchup, and clam-tomato juice so it can be ready after only chilling 1 hour in the fridge.
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A hybrid between an omelet and a sandwich, eggs mixed with cheese and folded around bacon, plus assorted meats and vegetables of your choice is served between toast to make a hearty breakfast or brunch main dish.
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Air-fried lumpia? Your taste buds will never know the difference, but your waistline will! The same crispiness and tastiness is in this lumpia recipe without having to deep-fry.
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Oven-Baked Buffalo Wings! Here's an easier and less messy way to make Buffalo Wings. Marinate your wings in a spicy sauce, broil them briefly, then serve with a tangy blue cheese sauce.
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This creamy and colorful quiche will stand out at your next brunch party. Also works great as a main course for dinner. It is very easy to make and tastes very gourmet.
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A grilled pizza-flavored panini with ham and salami is a creative way to jazz up the boring sandwich and predictable pizza.
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This California original of seafood atop fresh greens is defined, in part, by its creamy Thousand Island dressing. If you wish, you can use either all shrimp or all crab meat.