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This recipe is one of my family's favorites. It can be served as a meal or as an appetizer, as it is normally served in most authentic Mexican restaurants.
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This is a great soup for using up yesterday's leftovers. Try making my 'Really Good Scalloped Potatoes' recipe, then whip up this soup with the leftovers. A very versatile and easy recipe, add, omit, experiment! Serve with crusty buttered bread.
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This is a variation of Amanda Hesser’s croque-monsieur, a ham and Gruyere sandwich topped with béchamel Here, we invite you to pop a fried egg on top Voila
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Hash brown potatoes, Cheddar cheese, ham, and eggs are baked together into a breakfast casserole cleverly named "wake-up casserole".
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Spiral pasta, fruit, ham, sliced green onions and a creamy dressing. That 's it. Simple and a crowd pleaser. Serves eight.
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This recipe for Vietnamese-style summer rolls with peanut sauce contains shrimp, noodles, and herbs wrapped up in rice paper.
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Get Baingan Bharta (Roasted Eggplant Salad) Recipe from Food Network
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Get Grilled Oysters with Jalapeno-Herb Mignonette Recipe from Food Network
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Raita is an elemental Indian yogurt sauce, refreshing alongside a fiery curry or even as a sauce for a plain grilled fish Simple to prepare, it is basically seasoned yogurt Additions may be fresh herbs, toasted spices, ginger, garlic and nearly any vegetable or fruit imaginable, from cucumber or carrot to apple or banana.
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Get Tuscan Shrimp with White Beans Recipe from Food Network
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This recipe is by Amanda Hesser and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.