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Raspberries, strawberries, honeydew, and watermelon soak in white wine for this refreshing summer beverage.
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Cool pasta salad with the Greek taste of Feta to finish it off.
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Chinese egg noodles are topped with shredded chicken and a blend of sesame paste and spices for a delicious hot weather meal.
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This is a simplified version of sauerbraten that does not require marinating. Sliced top round steak is browned and simmered with vinegar, brown-gravy mix, and spices. Sour cream could be added at the end of cooking.
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This cute twist on meat and potatoes will have the little ones clamoring for more.
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Usually deep fried, chimichangas can also be oven-fried with less mess, fuss, and fat. Use the filling in burritos as well. You may also deep fry, if desired.
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Get New York Street Cart Dogs with Onion Sauce and Grilled Red Pepper Relish Recipe from Food Network
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A combination of fermented soybeans and rice, white miso makes a tasty marinade or salad dressing.
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This recipe is by Oliver Schwaner-Albright and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This sauce is an old standby for my Sunday dinners at home.
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This is Greek salad perfection: Michael Psilakis tops warm bread with garlicky red-pepper tzatziki (cucumber-yogurt spread) and a piquant combo of cucumbers, olives, peperoncini, tomatoes, radishes, greens, and feta.