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I’ve always thought that gravlax should be translated as “gift from the Norse gods” – it’s the perfect party dish It’s a fillet of salmon cured in a mixture of salt, sugar and herbs After two to three days, the fish emerges silky, flavorful to its core and easy to slice
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Easy, fresh bread-and-butter pickles are simply combined and refrigerated at least 24 hours before serving. They keep in the refrigerator for 3 weeks, but they'll probably be gone long before that.
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Lemon is the perfect food and in this chopped and marinated cucumber dish, it adds just the right touch. After everything is measured and stirred, the cucumbers are chilled, and four hours later, spooned onto waiting plates.
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Grandma's cucumber and onion salad is tossed in a sweet celery seed dressing and makes a refreshing dish for summertime lunch.
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Get Grilled Shrimp Dogs with Grilled Vegetable Relish Recipe from Food Network
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Get Pastrami Rueben aka "The Rachel" Recipe from Food Network
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Get Easy Ranch Dip Recipe from Food Network
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Get Quick Sweet-and-Sour Pickle Spears Recipe from Food Network
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Get Greek Shrimp and Couscous Recipe from Food Network
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We keep these celery-scented fish cakes nice and moist by leaving some of the fish in large pieces.
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Leafy greens are high in nutrition and fiber, and low in calories, and all too often served as lettuces in all too mundane raw salads. All winter root vegetables...
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Cool ranch seasoning and dill sets these quick seasoned crackers apart and makes them so perfect to crunch by the handful, use as a dipper, top a salad, or serve with a bowl of soup.