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Get Roasted Leg of Lamb with Saffron and Olive Salsa Recipe from Food Network
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In this recipe for a Thai-inspired salad, made for a 6- to 8-quart electric pressure cooker, crispy pork, flavored with fish sauce and lime, is paired with sweet and juicy pomelo (or use grapefruit) and heady fried garlic chips If you’d rather make this in a slow cooker, you can; it'll take 5 to 7 hours on high (You can also make it in a stovetop pressure cooker, by trimming a few minutes off the cooking time
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Get Ziti Stufati Recipe from Food Network
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Toasted ramen noodles, green onions, and pineapple are tossed in a vinegar-based dressing with broccoli slaw in this tasty Asian broccoli slaw recipe.
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This recipe is by Joanna Pruess and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a simple tomato soup recipe with lots of tomato flavor. It's vegan and leftovers make a great lunch the next day.
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Cubed red potatoes are tossed with spices and roasted until golden brown before becoming the feature ingredient in this mayonnaise-free potato salad.
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Yellowfin tuna marinated in teriyaki sauce and garlic, then grilled to perfection. This is great at a tailgate party, or at your Saturday afternoon summer barbecue.
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Roast beef cooked very slowly for 22 hours in soy sauce and dry onion soup mix. Makes lots of juice that can be thickened to make a gravy.
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Savory and spicy pork chorizo with garlic, vinegar, oregano, and red pepper. This can be made with ground beef as well. To cook, crumble in a skillet and fry.
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These are lemony little sandwich cookies that just melt in your mouth. Have a few with a tall glass of iced tea.
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Get Bloody Mary Steaks Recipe from Food Network