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Asian-inspired flavors of peanuts, soy sauce, lime juice, and fresh ginger take a refreshing coleslaw in a different direction.
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Just like a Texas Sheet Cake, it uses the technique of boiling the water and butter, and it has a pecan frosting - but it's white instead of chocolate.
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Get Neely's Wet BBQ Ribs Recipe from Food Network
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A simple salad with smoky bacon and a perfectly poached egg is served with a delicious homemade dressing made in the style of Lyon, France.
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Freshly toasted bread cubes, turkey sausage, chopped apples and dried cranberry combine to create a tasty fruited stuffing for a 10-pound turkey.
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This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Mushrooms, tofu, and chile-garlic sauce scrambled with fluffy eggs.
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These soft and chewy oatmeal cookie pies with a creamy cinnamon marshmallow filling are sure to be a favorite treat in any lunch box!
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Cooked rice noodles are mixed with carrots, cucumbers, mint, and napa cabbage. A sauce made with cilantro, jalapeno peppers, lime juice, fish sauce, and sugar is spooned on top.
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Get Herbed Orzo with Feta Recipe from Food Network
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Get Candied Pretzel Parts Recipe from Food Network
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Get Village Whiskey Pickled Baby Beets Recipe Recipe from Food Network