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A classic salad dressing made with parsley, tarragon, chives and sour cream for a tangy finish.
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Charred eggplant blended with walnuts, garlic, honey, lemon juice, and parsley.
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Get Turkey -Pork Sliders Recipe from Food Network
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This is the white sauce that you find in Mexican restaurants. Serve with tortilla chips.
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Maple apple bourbon glaze is a tangy accompaniment to chicken or pork and is perfect of holiday dinners.
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"Honey is an incredible anti-everything," says Jovial King. "It's antibacterial, antiviral and great for combating allergies, as long as it's raw." Marcia Kiesel uses King's flower-infused honey in savory dishes, like these yogurt-stuffed peppers.
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This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Mizithra-Arni Skopelos Recipe from Food Network
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Because the best part of tomato soup is dunking a buttery grilled cheese into the bowl.
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All the flavor of meatball parm in one perfect bite.
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Always a hit! People will be wanting seconds. Crispy chicken that is made lower in fat, without being soggy. You may remove the skin from the chicken if you like. Serve with Cheese Mashed Potatoes.
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Get Rosemary Potato Frittata Recipe from Food Network