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Get as creative as you like with this plant-based recipe for vegan tacos or taco salad and can also work as burrito filling.
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Seasoned pork neck bones are simmered with lima beans in this tasty and filling Southern classic.
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Grandma Gloria “Gigi” Smith shares her special casserole recipe with her granddaughter Olivia in our Cooking with Grandma video.
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The dry ingredients are mixed together and cut into the shortening. The wet ingredients are mixed together and incorporated into the flour-shortening crumble. The pastry rolls out easily, bakes up perfectly, and makes three pastry shells.
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Banana, pear, and vanilla yogurt are combined in these deliciously moist muffins that are also rich in fiber because of ground flax seeds.
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Get Spiced Pita Chips Recipe from Food Network
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Get Tassa's Turkey Cornucopia Burger with Paprika Aioli Recipe from Food Network
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Wild persimmons start to blush along the country roads of Indiana in late September, stealing the colors of sunset and weighing down their trees like Christmas balls They are native to the landscape, unlike the Chinese and Japanese varieties cultivated in California and found in grocery stores Foraging carries on through November, when the fruit claims a place at the Hoosier Thanksgiving table in the form of a dark gold pudding, distant kin to the sweet persimmon bread offered to early colonials by the Cherokee
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These floured skinless chicken thighs fried in corn oil are an easy and tasty variation on Southern fried chicken with fewer calories.
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Get Okonomiyaki Recipe from Food Network
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This quick-and-easy teriyaki sauce comes together fast to to deliver sweet, tangy flavor that takes your chicken and rice to the next level!