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This recipe is for those spicy food lovers out there. I can never find anything spicy enough but these spicy fried pork chops will have your mouth watering.
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Lamb patties flavored with mint, parsley, and onion are topped with a cool yogurt-cucumber relish.
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This spicy pasta salad is bursting with flavor and is liberally dotted with chunks of tomatoes and red and green peppers.
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Chef John's squash blossoms are filled with savory goat cheese and Gruyere, dipped in a light batter, and fried to a crisp golden brown for a unique appetizer or side dish.
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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 version of Texas caviar mixes black beans and pinto beans instead of black-eyed peas with jalapeno peppers, cilantro, red onion and bell peppers. Serve with scoop-style tortilla chips to make a zesty crowd-pleasing party appetizer.
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Drumsticks heaped with Parmesan cheese bake up golden and delicious.
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Orange roughy is a versatile fish, and this simple citrus preparation is an excellent complement to its mild flavor.
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A delicious treat anytime! A simple lobster salad with butter and just a hint of mayonnaise so that you can still taste the sweet lobster meat. Serve on toasted rolls or croissants. You won't be disappointed!