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This flavorful crustless quiche is loaded with so many veggies and Cheddar cheese you won't even miss the crust.
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This recipe is by Julia Reed and takes 5 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Italian sausage, garlic, tomatoes, red wine, and tortellini - this soup combines favorite ingredients from an Italian kitchen. You can use sweet or hot sausage, depending on your tastes, and fresh herbs if you have them on hand.
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Get Chicken-Potato Chip Club Sandwiches Recipe from Food Network
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This is delicious and well worth the effort! Make sure the seafood is very fresh. Best if served in individual baking dishes, but can be made in one larger dish if they are not available.
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Get Steak and Eggs with Bubble and Squeak Recipe from Food Network
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My crab salad with fruity-salsa flavorings is simple and appealing. Sliced avocados anchor and enrich this lively, colorful dish. If possible, select lump or backfin crab. The larger the crab chunks, the fewer shell fragments to pick out.
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Get Baked Chicken with Ciabatta Dressing Recipe from Food Network
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This Mediterranean-flavored pork roast is super-versatile: While it's excellent right out of the oven, it's also delicious at room temperature or served cold for sandwiches.
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A colorful complement of al dente vegetables - red bell pepper, artichokes, broccoli, tomato and mushrooms - are tossed with sauteed chicken, pasta and a dash of Parmesan.
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Get Wagoners' Rice: Arroz Carreteiro Recipe from Food Network
cooking.nytimes.com
Along with burgers and hot dogs, a good potato salad is a quintessential part of a cookout, and this one is a classic It’s dressed with mayonnaise, mustard and juice from the sweet pickle jar and incorporates fresh herbs for taste and greenery.