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This recipe is by Florence Fabricant and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Tucuman Empanadas Recipe from Food Network
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The cooked dressing is flavorful and easy. And the salad is crunchy and fun. Shredded cabbage, lettuce, noodles, chicken, green onions and almonds. Serves twelve.
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Two classics, egg salad and BLT, merge into one delicious, easy-to-make sandwich that both kids and grown-ups can enjoy for lunch.
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A favourite at our house - a yummy rich goulash minus the meat. You can substitute the Quorn™ for tofu that's been shallow fried or sliced mushrooms. Hope you enjoy! Serve with rice, noodles, or potatoes.
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Seasoned clams and breading provide a delicious stuffing for large fresh mushrooms. This wonderful appetizer features an exciting array of flavors and textures. It's certain to impress!
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This simple and easy version of shrimp served over buttery cheese grits is ready in just a few minutes and will be a breakfast or brunch dish to remember. Cayenne pepper adds a Cajun-inspired hint of spice.
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Get Sage Rubbed Pork Chops with Warm Apple Slaw Recipe from Food Network
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This classic winter dish of sausage, cabbage, and potatoes is simple to make and a delight to eat any time of year!
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A versatile cabbage slaw with mayonnaise, lime zest, and cilantro makes a great side dish for all kinds of foods, from Asian to Mexican-inspired dishes.
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This recipe was given to me by my sister-in-law and always goes fast! Cream cheese at the base of the dip makes it extra thick and scoopable. Seasoned beef and vegetables make it extra filling and tasty! You may want to prepare two batches. Serve with tortilla chips and enjoy.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.