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cooking.nytimes.com
These homemade ravioli are simple to make but add a wow factor to the holiday table And they can be made ahead and frozen, and cooked up in minutes on the day Two (15-ounce) cans of pure pumpkin purée may be substituted for the fresh pumpkin if desired.
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Get Pulled Pork Recipe from Food Network
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Get Slow Cooker Beef Brisket Recipe from Food Network
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Strips of flank steak are marinated overnight in a very flavorful mixture of hoisin sauce, soy sauce, ginger, sherry, barbeque sauce, green onions and garlic. Skewer, grill and serve as an entree or appetizer.
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Get Steak au Poivre with a Mushroom, Green Peppercorn, and Dijon Sauce and Pommes Frites with a Garlic Aioli Dipping Sauce and a Fresh Vegetable Relish Recipe from Food Network
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Use this blend of soy sauce, lemon juice, and Worcestershire sauce to marinate your favorite cuts of beef or any other meat.
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Marinade for wood smoking bird, beef or pork in an indirect heat smoker. Full wood smoke or partial wood and charcoal. This is especially good for beef brisket.
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Cocktail wieners are slow cooked in a tangy barbecue sauce.
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Get Stewed Rabbit and Biscuits Recipe from Food Network
cooking.nytimes.com
With the right treatment, squid (a.k.a calamari) can make a satisfying, almost meaty stew Simmered in white wine and chicken broth, the squid becomes tender in about 30 minutes