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Rotini pasta and vegetables are tossed with ranch dressing in this cold pasta primavera salad that is perfect for picnics and potlucks.
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Get Pepper Pork Chops Recipe from Food Network
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Zucchini noodles replace traditional rice noodles in this zoodle-inspired version of pho with plenty of vegetables, garlic, and ginger.
cooking.nytimes.com
Farro is chewier than Italian rice and doesn’t release starch when it’s cooked, so there’s no need to stir it the way you’d stir a risotto This hearty dish has a rich, earthy flavor Although it takes about twice as long as a risotto to cook, it doesn’t require tending.
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This is not your regular potato salad. Potatoes are combined with roasted peppers, olives, onion and sweet pickle in a lime dressing. Try this when you want to be a little different.
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A delicious, moist and easy cake that tastes like you spent lots of time making it!!
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Get Pecan Pie Recipe from Food Network
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Saying it's an upgrade doesn't give this dish justice. It's SO. FLIPPING. GOOD.
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This recipe is by Steven Raichlen and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This eggnog pumpkin pie recipe has an easy press-in crust, a rich pumpkin and eggnog filling, and a thick layer of whipped cream on top.
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Put your leftover mashed potatoes and turkey to good use in this easy day-after-thanksgiving recipe. These crisp patties are a delicious breakfast option but...