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Greek yogurt replaces the mayo, but not the creaminess, in this easy egg salad.
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Delightful baked halibut breaded with a spicy mixture of Dijon mustard, horseradish, fresh Parmesan cheese and bread crumbs.
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This recipe is by Elaine Louie and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Brandade, the French appetizer made with salt cod, potatoes, garlic, and olive oil, is best when served hot with homemade crostini.
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When vegetables bite back! Delicious onions make a perfect ingredient to a well-balanced, fresh and crunchy salad that goes perfectly with BBQ delights.
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Get Pork Chops and Apple Sheet Pan Dinner Recipe from Food Network
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This honey–poppy seed salad dressing recipe is a mixture of cider vinegar, honey, mustard, and poppy seeds.
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Asparagus and artichoke breakfast casserole with bacon, cheddar cheese, rustic bread, milk and egg. Perfect for a Sunday brunch!
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Cream, sugar, and vanilla extract make for a creamy white icing that goes well with the cherries and chocolate in Black Forest cake.
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This is an Austrian recipe that was passed on from one generation to the next in my family. The secret of this cake's full flavour and softness: Prepare it one day in advance before eating it!
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Get Mexican Black Bean Chili Recipe from Food Network