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A classic beef enchiladas recipe with red chile salsa.
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You can use a variety of grains in this salad I’ve made it with a mixture of brown rice and farro, with quinoa and with bulgur The mixture makes a robust main-dish salad for summer.
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Get Udon Noodles with Miso Poached Tilapia Recipe from Food Network
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Get Holiday Biscotti Recipe from Food Network
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Risotto flavored with fava beans, onion, broth and white wine. Can be made with either chicken broth or vegetable broth.
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This is a chopped salad with lots of tomatoes, onions, cucumbers and peppers. Fresh parsley, basil and garlic are folded in and just a hint of vinegar is splashed on to give it some bite. Chill and the flavors pop out. Six generous servings.
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This recipe is by Moira Hodgson and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.