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Get Crown Roast of Lamb with Mint and Green Onion Pesto Recipe from Food Network
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These baked pinto beans are mixed with bacon and lots of spices, then topped with all the fixings you could want, including cheese, sour cream, avocado, and an...
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Don’t let the one-hour prep time on these enchiladas scare you Use some leftover roast chicken, or buy a roast chicken at the market on the way home, and you’ll save at least 20 minutes, making the dish a terrific weeknight feed, alongside a green salad (At El Real Tex-Mex restaurant, in Houston, the great Tex-Mex scholar and restaurateur Robb Walsh serves his version with lightly smoked chicken, which if you can find or make is superb.) The salsa verde is dead simple to make and the rest is assembly — a task that grows markedly easier each time you do it.
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Get Fire-Roasted Tomato, Mushroom and Shrimp Bisque Recipe from Food Network
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Get Green Chicken Curry Recipe from Food Network
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This recipe is by Nancy Harmon Jenkins and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A refreshing summer barbeque dish, this grilled citrus chicken salad is tossed with peaches, avocados, mint, and a cilantro-orange dressing.
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Chipotle's got nothin' on this taco bowl with creamy cilantro-yogurt dressing.
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Get Spiced Beef and Chicken Kabobs with Cucumber Yogurt Recipe from Food Network
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Get Cowboy Chopped Salad Recipe from Food Network
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This vegetarian breakfast burrito recipe combines eggs and Cotija cheese with a black bean–vegetable salsa, all wrapped up in a flour tortilla.
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Get Adobo Rubbed Turkey Breast with Chorizo Cornbread Stuffing Recipe from Food Network