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A creamy green bean casserole with bacon and toasted almonds is topped with a crispy crust in this crowd-pleasing Thanksgiving side dish.
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Crisp radishes turn sweet and juicy when briefly roasted at high heat Here, the chef Bryan Hunt from Riverpark restaurant in Manhattan coats them in a pungent anchovy-rich bagna cauda sauce This is best served warm rather than piping hot
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A new twist on the classic green bean casserole, this version adds bacon, macadamia nuts, mushrooms, ginger, water chestnuts, and Cheddar cheese to earn applause for the holiday cook.
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This is a great way to use up some of those Thanksgiving leftovers! It's easy to prepare, as well. Top it with gravy, and revisit the feast!
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A buttery and sweet sauce made with toasted pecans tops this rich bread pudding.
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This is a knockout variation on a popular dessert!
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This recipe for scrambled eggs adds some flavor with chorizo, smoked paprika, sautéed onion, and peppers served over garlicky toasts for a fancy brunch dish.
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Get Crab Cupcakes Recipe from Food Network
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The cheesy, juicy goodness of a Philly cheese steak is piled atop crunchy curly fries and cool, crispy salad greens in this richly satisfying salad.
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Developed by California Grown. See more recipes at http://californiagrown.org/cookbook/index.asp.
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Get Rachael's Tuna Pan Bagnat Recipe from Food Network
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This slow-cooker green bean casserole combines the creaminess of Alfredo sauce with the crunch of water chestnuts and French-fried onions.