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These tender and flavorful ribs are baked and basted for 3 hours in a delicious tangy sauce.
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Wonderful slaw recipe passed down from my Grandmother's cook, Vernell. It's similar to a sweet and sour cabbage recipe, and will keep for 2 weeks in the refrigerator. Great served with beef brisket. Best made a day or more before serving.
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Full of flavor but light on calories, this fresh herb salad can be used to top just about anything, from fish to meat to roasted vegetable dishes. Try it with our Silky Cauliflower Soup.
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Zippy pickled Brussels sprouts are a great accompaniment to any meal.
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I picked up this recipe from Germany, it is very simple and tasty. For a different taste, omit the gherkins and add 1/4 cup of chopped ham. The basic recipe is also delicious with boiled new potatoes instead of pasta.
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Bearnaise is a classic French sauce that is made with a flavorful and aromatic reduction of wine, vinegar, shallots, and tarragon. Bernaise is a vibrant and elegant companion to meat, fish, egg, and vegetable dishes.
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Get What a Face! Open Faced Hot Turkey Sammys with Sausage Stuffing and Gravy, Smashed Potatoes with Bacon, Warm Apple Cranberry Sauce Recipe from Food Network
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Get Roasted Butternut Squash, Sauteed Apples and Toasted Walnut Crepes with Cinnamon Gelato Recipe from Food Network
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I created this recipe when I made a cider cake and it wouldn't come out of the pan. The cake began to fall apart and I decided that rather than throw the cake...
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Get Oklahoma Joe's Pulled Pork Recipe from Food Network
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This recipe for baked rhubarb from Martha Stewart Living makes the perfect spring dessert.