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This classic white sauce is rich with Parmesan and fontina cheese. Serve it over your favorite pasta.
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Japanese soba noodles are marinated in tamari, sesame oil, rice wine vinegar, white sugar and chili oil, then tossed with julienned carrots and red bell peppers for a delicious cold salad with an Asian flair.
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Adam Perry Lang's barbecue sauce sweet, spicy, and sticky pairs perfectly with his super-flavorful chicken wings.
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Pork shoulder is brined in a flavorful blend of apple cider and a classic blend of barbeque spices, then smoked until fork tender for a crowd-pleasing dinner.
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Savory cheesy grits are served with rich, sweet king crab meat in this deluxe version of low country seafood with grits.
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Creamed corn, whole kernel corn, half-and-half and milk go into this quick corn chowder made with vegetable broth.
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Romaine hearts are slightly charred on the grill, and served with a fabulous shallot-balsamic dressing. Accompanied with oven dried tomatoes. Whoever eats this will go nuts for it!!!
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Get Yellow Fin Tuna Farfalle Recipe from Food Network
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This simple and easy version of shrimp served over buttery cheese grits is ready in just a few minutes and will be a breakfast or brunch dish to remember. Cayenne pepper adds a Cajun-inspired hint of spice.
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A fiery hot French fries recipe designed by firefighters! Play with the amount of seasonings to best suit your taste and tolerance for heat!
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Fresh perch fillets pan-fried in brown butter, drizzled with a squeeze of lemon: spectacularly delicious!
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Get Rodbenders Island Spiced Fried or Grilled Grouper Recipe from Food Network