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Get Paillard of Scottish Salmon with a Lemon Grass, Cucumber, and Salmon Caviar Vinaigrette and Lotus Root Chips Recipe from Food Network
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Get Charmoon's Award Winning Grilled Portobellos Recipe from Food Network
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Get Chicken and Chinese Sausage Rice Hot Pot Recipe from Food Network
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Get Macadamia Nut-Crusted Fresh Catch with Mango-Passionfruit Sauce Recipe from Food Network
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Get Spicy Hoisin Glazed Eggplant Recipe from Food Network
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Get A Vegetable Pie Filled with Spinach, Raisins, and Ras El Hanout, Topped with Herbed Bulgar Walnut Crust Recipe from Food Network
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Stir-fried beef and broccoli in a savory sauce is served on crispy ramen noodle cake wedges.
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Quinoa and cabbage are tossed in a spicy and sweet dressing creating a refreshing Asian-inspired salad.
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The flavor of this dish is rich, fragrant and mellow, not hot. You can make the sauce ahead of time and simmer the chicken in it just before serving.
cooking.nytimes.com
This recipe is by Sara Dickerman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The flavors of pumpkin spice work beautifully in these classic buttery, cinnamon sugar cookies.
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Me and some friends at the Scrollbar on the IT-University in Copenhagen have come up with some game-related cocktail that I want to share here. Here are links...