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This easy fruit cake recipe with plenty of pecans and raisins has been passed down through several generations and is a little different than the traditional fruit cake.
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Pozole rojo, a traditional Mexican pork and hominy stew with a red broth, is flavored with guajillo peppers and topped with lettuce and onion.
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With a plastic brain mold, you can make a delicious shrimp cocktail gelatin mold that is almost too creepy to eat! Serve with assorted crackers, baguette slices, cucumber slices, and celery sticks.
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My Nana owned several restaurants in the New York area in the mid-1900's and this was one of her favorites. We always serve it at Easter. When the lamb is done, you can make a gravy with the juices by adding flour and water and boiling until thickened.
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Banana liqueur and rum are integral components of the cake and the glaze in this sweet, rum-soaked cake great for brunch or pot-lucks.
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Get Pineapple Teriyaki Sauce Recipe from Food Network
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The pungency of sauerkraut is balanced by molasses and brown sugar in this tasty bread-machine rye bread.
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Artichokes cooked with olive oil and lemon.
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Homemade tomato juice cocktail is ready with just 5 ingredients and is a fraction of the cost of store-purchased versions.
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A sweet-sour sauce that’s great with lamb, from the Field Guide to Spices.
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Chicken is boiled and shredded, then simmered with baking mix dumplings in this simple, thick soup.
Ingredients: bone, water, butter, baking mix, milk, flour
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Get Chocolate Egg Cream Recipe from Food Network