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A tasty coleslaw recipe is easy to make. Start by salting the cabbage and letting it sit to help draw out some of the moisture that plagues most coleslaw.
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This recipe is by Suzanne Hamlin and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Here's a classic beef stroganoff recipe featuring top round steak, fresh mushrooms, and egg noodles that's easy to make in a slow cooker.
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Get Refrigerator Pickles: Cauliflower, Carrots, Cukes, You Name It Recipe from Food Network
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Amanda Hesser brought this recipe to The Times in a 1998 article about a return to simply-prepared, down-home foods in response to the brash, over-the-top 90's style of cooking It's an adaptation of one found in Pam Anderson's book, "The Perfect Recipe," and it calls for stirring the mixture every five minutes while it is baking This gives it the ideal balance of lightness and creaminess -- a detail that is missing from most macaroni and cheese recipes.
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Get Cheese Souffle Recipe from Food Network
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This boneless prime rib roast spends a night in the refrigerator to dry before being rubbed with horseradish and mustard, sprinkled with seasonings, and roasted to perfection. Serve it with the thin, savory pan gravy called au jus.
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Get Sunny's Easy Bacon Cheeseburger Salisbury Steaks Recipe from Food Network
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Get Memphis Dry-Rubbed Back Ribs Recipe from Food Network
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A creamy dip made with sour cream and mayo packed with chunky olives and lemon juice.
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Get Meatloaf Recipe from Food Network
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Get Popcorn Shrimp Salad Recipe from Food Network