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This salad is an extraordinary combination of ingredients that wouldn't seem to go together: feta, strawberries, and almonds.
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Yellow cake mix added to the usual fixings for yeast rolls yields these light and delicate sweet crescent rolls sprinkled with poppy seeds.
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Fabulous grilled blue cheese burgers, with ground beef, mustard, garlic, green onions, and tangy creamy blue cheese.
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Get Vegan Chickpea Crab Cakes Recipe from Food Network
cooking.nytimes.com
Everyone loves calamari, but grilling is an easy, delicious alternative to frying Grill the squid whole, then slice it into rings to serve warm or at room temperature, dressed with an assertive vinaigrette — in this case, with ginger, hot pepper, sesame oil and scallions Cooking over hot coals adds a smoky note, but a stovetop grill works well, too
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This ham salad is made with minced onion and dill pickle relish for a delicious sandwich spread. You can also substitute pimento-stuffed olives for the dill pickle relish.
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A recipe from Plated for tortelloni in brodo with mustard greens.
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The blend of fiery mustard and jalapeño with sweet candied kumquats is what makes this sauce so sensational. The kumquats have a thin, edible rind loaded with powerful phytonutrients.
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These elegant baby turnips roasted to bring out their sweetness can be served warm or cold.
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Dry mustard can be intensely hot, much more so than most prepared mustards. Weve used it to make a creamy sauce and paired it with crisp cornmeal-coated catfish.
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Get Chinois Chicken Salad with Chinese Mustard Vinaigrette Recipe from Food Network
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Get Herb-and-Mustard Sirloin With Baked Potatoes Recipe from Food Network