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This recipe is by Alice Hart and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Romaine salad with grilled chicken, dried cranberries, and sesame seeds tossed in a poppy seed dressing gets a little extra zing from crushed wasabi peas.
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Serve this spinach dip in a bread bowl or with crackers on the side. It can be warmed up or enjoyed chilled. Either way, it always vanishes at our place, and the rave reviews just keep coming!
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This recipe was handed down to me from my Grandma. Little mushrooms are marinated in a zesty mixture. They're great for buffet style gatherings. They keep well for a long time in the fridge, or you may can them in mason jars and store in cupboard.
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Easy scrambled eggs get jazzed up with dill weed, bell pepper, onion, ham, and a touch of mayonnaise and half-and-half.
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This is a spicy appetizer meatball recipe with a sweet and tangy sauce. Try it over a bed of egg noodles.