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This pretty red potato salad has great flavor. Goes well with a summer barbeque, or anytime! For a tangy twist, try using plain fat-free yogurt in place of some or all of the sour cream. Garnish with additional sliced hard-boiled eggs, if desired.
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Turn a sheet of crescent dough into homemade cinnamon and sugar doughnut sticks, cooked in the air fryer, and served with fruit jam, syrup, honey, or melted chocolate for dipping!
Ingredients: dough, butter, sugar, cinnamon, fruit jam
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In this healthy version of the popular Thai dish, khao man gai, boiled chicken is served over aromatic rice with a spicy, pungent sauce.
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This delicious chicken casserole made with oyster, shiitake, and cremini mushrooms coated with a creamy sauce is sure to be a crowd-pleaser.
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This ground chicken chili with sweet potato and mushrooms - but no beans! - is made in the Instant Pot(R) and is Whole 30(R) compliant.
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An easy stuffed red bell peppers recipe with ground chicken and feta.
cooking.nytimes.com
This steamed kabocha squash is astonishingly delicious straight from the pan or cold the next day.
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This rémoulade recipe mixes the classic French ingredients with Asian soy sauce and Louisiana hot sauce.
cooking.nytimes.com
This recipe is by Steven Stern. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: egg white, lime juice, syrup
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Spiralized red potato piles are topped with sausage in these clever hash brown patties that are a simple but delicious breakfast side dish.
Ingredients: potato, chives