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Brussels Sprouts are shredded like cabbage and quickly sauteed in bacon drippings with garlic and almonds. This recipe has made Brussels sprouts lovers out of haters.
Brussels Sprouts are shredded like cabbage and quickly sauteed in bacon drippings with garlic and almonds. This recipe has made Brussels sprouts lovers out of haters.
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This pretty fruit soup, made with red wine, may be served either hot or cold as a first course or as a dessert. We always had it as a first course served hot.
This pretty fruit soup, made with red wine, may be served either hot or cold as a first course or as a dessert. We always had it as a first course served hot.
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Top your perfect salad with my creamy and chunky blue cheese dressing recipe. It has a nicely balanced flavor and nice sweetness with a great creamy and chunky balance.
Top your perfect salad with my creamy and chunky blue cheese dressing recipe. It has a nicely balanced flavor and nice sweetness with a great creamy and chunky balance.
Ingredients:
blue cheese, buttermilk, sour cream, mayonnaise, white wine vinegar, sugar, garlic powder
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Get Big Daddy's Thousand Island Recipe from Food Network
Get Big Daddy's Thousand Island Recipe from Food Network
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The quinoa adds protein as well as a chewy texture to this meatless main dish. The heat of the cooked quinoa and mushrooms helps wilt the spinach; the dressing and feta pulls this warm salad together.
The quinoa adds protein as well as a chewy texture to this meatless main dish. The heat of the cooked quinoa and mushrooms helps wilt the spinach; the dressing and feta pulls this warm salad together.
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Get B-Man Salad Recipe from Food Network
Get B-Man Salad Recipe from Food Network
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Tasty as either a sauce or a spread.
Tasty as either a sauce or a spread.
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Get Sparkling Red Sangria Recipe from Food Network
Get Sparkling Red Sangria Recipe from Food Network
cooking.nytimes.com
Betty Groff, the home cook turned proprietor of Groff’s Farm Restaurant, once said that there were only two authentic American cuisines: Pennsylvania Dutch and Creole Her brown-sugar-glazed bacon represents the former, and she occasionally served it as an hors d’oeuvre at her restaurant, which she started in her family’s 1756 Pennsylvania Dutch farmhouse in Mount Joy in the late 1950s The restaurant became a place of pilgrimage for food lovers, among them Craig Claiborne, who wrote an article about it in The New York Times in 1965
Betty Groff, the home cook turned proprietor of Groff’s Farm Restaurant, once said that there were only two authentic American cuisines: Pennsylvania Dutch and Creole Her brown-sugar-glazed bacon represents the former, and she occasionally served it as an hors d’oeuvre at her restaurant, which she started in her family’s 1756 Pennsylvania Dutch farmhouse in Mount Joy in the late 1950s The restaurant became a place of pilgrimage for food lovers, among them Craig Claiborne, who wrote an article about it in The New York Times in 1965
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These shell are wrapped around cannoli tubes and deep fried. Cannoli shells are traditionally filled with a rich ricotta cheese filling.
These shell are wrapped around cannoli tubes and deep fried. Cannoli shells are traditionally filled with a rich ricotta cheese filling.
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If your pantry is stocked with canned cream of mushroom soup, beef gravy and Marsala wine, tasty gravy is always just minutes away.
If your pantry is stocked with canned cream of mushroom soup, beef gravy and Marsala wine, tasty gravy is always just minutes away.
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Get Italian Cheese Fondue Recipe from Food Network
Get Italian Cheese Fondue Recipe from Food Network