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I tried for years to make a cheese steak as good as the takeout sub shops of southeastern Massachusetts. I think this is about as close as you can come at home. Freezing the steak the day before makes it easy to cut into very thin slices.
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This rich dressing from New Orleans is studded with plenty of plump oysters and seasoned with Cajun-inspired spices.
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Diced red and yellow bell peppers, jalapeno chiles, onion, garlic, and parsley are tossed with black-eyed peas and crumbled bacon in a colorful salad seasoned with a tangy balsamic and red wine vinegar, cumin, and olive oil dressing.
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These delightfully whimsical icebox pinwheel cookies may be old-fashioned in nature, but the beautiful swirls of red, white, and green look thoroughly modern...
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Get Red Cabbage Braised in Cider and Beer Recipe from Food Network
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A friend of mine showed me how to make these, I just slightly altered them for a little bit better flavor and taste. These potatoes not only smell wonderful when...
Ingredients: potatoes, butter, garlic, lemons, cheese
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Honey cakes are an inevitable part of the Rosh Hashana meal, but this one, with its deep, spicy flavor and gorgeous hue, will be welcome any time of year.
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This recipe comes from a feast that Mark Bittman and Sam Sifton prepared in Charleston, S.C These biscuits are topped with a dollop of a mayonnaise that David Chang serves at Momofuku Ssam Bar in New York.
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This almost one-dish appetizer is cooked and kept warm in a slow cooker so your guests can enjoy it for hours to come!
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Here is a sort of sandwich homage to Italy on toasted Squirrely bread, which held up quite nicely to the somewhat wet ingredients. After all, what could be more...
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Your favorite Red Bull® and vodka drink turns into a jelly shooter with the addition of gelatin in this fun treat for your next party.
Ingredients: citrus, gelatin, vodka