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These chicken nuggets are dredged in whisked eggs, coated with a coconut, cayenne, and bread crumb mixture, and baked until golden brown.
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There are no tomatoes or peppers in this light but filling version of tabbouleh (grain and parsley salad) that uses toasted buckwheat instead of wheat.
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This recipe is by Bryan Miller and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Peach preserves mixed with sherry vinegar and chicken broth, with a hint of spice and heat, combine to form this delicious sweet and sour sauce.
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A mixture of spices used for pickling meats such as corned beef and sauerbraten.
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Lean ground turkey and heart-healthy avocado come together to make eating right delicious. This recipe brings a little Southwestern flavor to the mix, with salsa in the guacamole and a seasoned burger mixture.
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Recipe courtesy of Suzan Boyce and Cotton Row Restaurant in Huntsville, Alabama.
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A simple recipe for strawberry syrup made with real strawberries, to use in cocktails, sodas, or desserts.
Ingredients: sugar, water, strawberries
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Get Mac and Jack Salad Recipe from Food Network
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