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Inspired by a Southern practice of cooking meat with Coca-Cola, Zak Pelaccio uses root beer in his marinade mixture for spare ribs.
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cooking.nytimes.com
This recipe is by Marian Burros and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Ghostly Pumpkin Pudding Recipe from Food Network
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This take on pumpkin pie gets a gloriously thick drizzle of dulce de leche. (Can't find dulce? Caramel is a perfect substitute.)
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A subtle, sweet background flavor is essential to this spicy, Mexican-seasoned marinade. Boneless, skinless chicken breasts are delicious as well.