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cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This recipe is a copycat of a delicious sauce for salmon, ribs, chicken, and pork chops for your home grilling pleasure.
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Cotija cheese, lime juice, and Tex-Mex seasonings are delicious additions to freshly popped popcorn in this savory snack you won't be able to get enough of!
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This quick and easy recipe makes a budget-friendly skillet of colorful bell peppers, jarred red sauce, and chicken breast served over pasta.
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Get Bread Bacon and Beer Soup Recipe from Food Network
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This is a stroganoff recipe using ground beef. Stirring cream cheese and sour cream through the dish just before serving will give a delightfully creamy texture to the final product.
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Mushroom and onion soups make an easy, pleasing sauce for chicken and rice casserole.
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Catfish fillets are coated with a spicy seasoning mix, and pan-fried outdoors in a hot cast-iron skillet for an authentically Cajun main dish that's done in only a few minutes. Watch out, though, the smoke is intense.
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Crisp romaine, crumbled bacon, mandarin orange segments, toasted almonds, and a homemade vinaigrette make this green salad a standout.
www.delish.com
This healthy cracked-wheat salad contains diced, just-tender roasted carrot, red onion and bell pepper, and little pieces of cucumber.
www.delish.com
Throw a beef chuck roast—which has a strong beefy flavor and needs time to tenderize—an onion, and some spices in the slow-cooker before you head out for work—and come home to a Tex-Mex masterpiece.
www.chowhound.com
I know that it’s like 80 degrees out there, and braising beef for hours on end makes more sense in the winter than it does in the summer…but I wanted them, and...