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Apples, pears, cranberries, and onion are simmered with orange juice and cider vinegar and sweetened with sugar and cinnamon for a great cranberry sauce option.
cooking.nytimes.com
This recipe is by Trish Hall and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Bet you can't eat just one helping!
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Growing up in England, Piccalilli was commercially available, but none were as good as my grandmother's recipe. This was always a favorite with cheese. It is a good relish to have on hand and would be tasty in a ham sandwich.
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A cheesy mixture of sauteed mushrooms, spinach, cream cheese, and garlic makes a delicious filling for these baked chicken breast rolls.
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These hearty Belgian inspired short ribs get their unique flavor from the sweetness of Blue Moon’s Winter Abbey Ale and some nice spice from Blue Moon’s Harvest...
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A large batch of traditional Italian Wedding soup. This soup offers plenty of meat, carbohydrates and veggies. Perfect with Italian bread. For the pasta, I use acini di pepe, but you could use any small shape you desire, like shells or orzo.
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This is the stuffing my mother-in-law makes every Thanksgiving, and this is how her mother always made it.
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Get Ten Minute Tomato Sauce Recipe from Food Network
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30 minutes is all it takes to make this incredibly tasty soup. Sautéed garlic, tender-crisp carrot strips and rice noodles are cooked in a ginger flavor infused broth and garnished with fresh cilantro, green onions and salted peanuts.
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Get Twice-Baked Potatoes Recipe from Food Network