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Twice-fried pork is covered with a sweet and sour sauce of vinegar, rice wine, sugar, and soy sauce in this authentic recipe from Sichuan.
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Grilled pork and vegetable kabobs are basted with a savory sauce combining Swanson® Chicken Stock, garlic, ketchup, vinegar and brown sugar.
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These are sensational. Flour tortillas are deep fried and shaped into cups, brushed with honey, filled with ice cream balls coated with cookie crumbs and pecans, and then topped with lovely spiced pears.
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Frozen vegetables make this exotically spiced seafood dish a breeze to make!
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Elegant perfectly describes this crisp-on-the outside, marshmallow-soft-on-the-inside puff, crowned luxuriously with cream, strawberries and a drizzle of bittersweet chocolate.
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This recipe is by Moira Hodgson and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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While a dish like this is usually referred to as Zucchini Bread, I feel that that's misleading. This is a cake, through and through. It is moist and dense, with...
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These savory pork chops are stuffed with a sumptuous apple-cranberry mixture and served with an apple reduction glaze. They are excellent served with rosemary potatoes and tender whole green beans.
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This cake is very light, tender, and tasty. It's fun to make and fun to eat. Two layers of sour cream poppy seed cake, with a luscious lemon filling. Frost with a white buttercream or cooked white frosting.