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Traditional, rich salad dressing with a tangy flavor.
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Peas, corn, and green beans are tossed in a simple vinaigrette in this easy vegetable salad recipe that is best when marinated overnight.
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This penuche has white and brown sugar, half-and-half, milk -- and of course pecans.
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Hummus, Parmesan cheese, and pea shoots give the classic turkey sandwich a flavorful twist.
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Salmon fillets are grilled and brushed with an Asian-inspired sauce then served on fresh salad greens with snap peas tossed with Asian Vinaigrette.
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You do a little something to these cucumber pickles every day for 7 days, then process and can them on Day 8. They are pickled in a large (10-quart) jar or a pickle crock.
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Smoky Mexican mezcal meets tequila, lime, and homemade pomegranate syrup in this salt-rimmed toast to Dia de los Muertos.
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This is an adaptation of a Turkish recipe, a sweet and savory combination of lentils, onions and carrots that can be served hot or at room temperature, as a main dish or a side.
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Cocoa quickies are quick and easy, no-bake cookies made with milk, butter, sugar, cocoa, oats, and coconut.
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Get Beety Pickled Eggs Recipe from Food Network
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These mascarpone cupcakes are super moist and delicious. They are topped with a strawberry glaze for a hint of sweetness.
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Whole wheat blackberry cobbler is a hearty version of the traditional cobbler recipe thanks to whole wheat flour used in place of all-purpose.