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Thinly sliced cauliflower, peppers, and olives are tossed in a vinaigrette dressing creating a flavorful cauliflower salad perfect for picnics or barbeques.
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In addition to keeping the cake from sticking to the pan, lining the pan with foil makes it easy to lift it out after baking.
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This recipe is by Christine Muhlke and takes 3 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Brown sugar adds a terrific sweetness to this southern-style, slow cooker pulled pork.
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Tender gnocchi pasta is served in a homemade tomato sauce with slices of Italian sausage and topped with grated Romano cheese.
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Poppy seed muffins are a favorite morning quick bread. This recipe uses almond extract and lemon zest to lend extra bright flavors.
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A sweet and sour dressing coats layers of sliced potatoes, bacon, and celery in this flavorful potato salad with a German flair.
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Cranberries and jalapeno peppers are sauteed together and stirred into cream cheese for a sweet and savory dip perfect for the holiday season.
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This is an old German recipe. The cake improves with aging, so bake several days ahead.
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Get Kicked Up Cole Slaw Recipe from Food Network
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Get Fall Berry Conserve Recipe from Food Network
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Get Pumpkin Spice-Rubbed Pork Loin Recipe from Food Network