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Rich and gooey pecan bars that freeze like a dream. Easy and perfect for the holiday season.
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A classic condiment for topping gefilte fish, from "The Jewish Festival Cookbook."
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Make hand-size blueberry pies using prepared pie crust pastries and frozen blueberries with this quick and easy recipe.
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Spicy pepperoni is added to a delicious medley of sauteed Italian sausage, onions, garlic, mushrooms, green bell peppers, tomatoes and fresh basil. Stir cooked rigatoni into the sauce and give it a long, slow simmer until all the flavors meld.
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Try these subtly perfumed meatballs as an hors d'oeuvres or a main course.
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This German chocolate cake takes time and effort to make but it's very worth it and sure to impress.
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Get Dijon-Style Mustard Recipe from Food Network
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Make these super chocolaty, over-the-top cookies using a milk chocolate base combined with almond extract, shredded coconut, and a blast of chocolate chips!
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Tangy and salty pickled onions are delicious on your favorite sandwich or burgers.
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Get House Dijon Mustard Recipe from Food Network
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I made these when I had my bar, and they were always a big hit. I made them in large batches because of the standing time, but have scaled the recipe for home use. Extra large eggs are boiled, then pickled in a simple brine solution. For a variation, add dry minced onion flakes, crushed red pepper or hot sauce to the brine.