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cooking.nytimes.com
Make sure to cut the carrots and red peppers into the same size julienne (julienne are thin strips) so that they cook at the same rate Both of these vegetables keep well in the refrigerator, so this should be a dish you can pull together easily.
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Get Beer-Brined Barbecue Chicken Recipe from Food Network
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Get Barbecue Shrimp and Grits Recipe from Food Network
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Get Pumpkin-Brownie Swirl Pie Recipe from Food Network
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Get T-Bone Steak with Tamarind Barbecue Sauce and Basil-Marinated Tomatoes Recipe from Food Network
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These two-bite treats are a cross between a cookie and pumpkin pie. A tender cream cheese pastry holds a spiced pumpkin filling, and then they're topped with a creamy icing and chopped pecans.
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Get Pork Back Ribs with Spicy Dipping Sauce Recipe from Food Network
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In this bbq baby back rib recipe, the ribs are slow smoked with a brown sugar and spice rub, then served with a bourbon-bacon bbq sauce.
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Get Backyard Baby Back Ribs Recipe from Food Network