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My grandmother gave me this recipe from The Two Billion Dollar Cookbook, a collection of recipes from the people effected by the Exxon Valdez Alaskan Oil-Spill...
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Slow-roasted cherry tomatoes bring their concentrated, sweet flavor to a salad made with arugula and green beans, and topped with toasted pine nuts and feta cheese.
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Not your ordinary cheesecake cookie bars, these fancy treats feature an easy homemade cranberry sauce swirled into an almond-scented batter.
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A tart and creamy dressing of apple cider vinegar and mayonnaise binds together a festive mix of pasta, chopped eggs, pimentos, dill pickles, onions, bell peppers, olives and tiny squares of American cheese.
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Fresh yellow squash and zucchini cook in olive oil with shrimp, garlic, herbs, and lemon juice. Served over hot penne pasta with chives and Parmesan cheese.
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The sandwiches of this historic Pittsburgh restaurant are legendary. In fact, they're almost famous. Italian bread, fries, pastrami, melted provolone, and homemade coleslaw should quench that craving if you find yourself too far from Pittsburgh.
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Caramel and apples are added to traditional cheesecake in this caramel apple cheesecake that is perfect for Thanksgiving or during the fall.
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Celebrate and enjoy a serving of this indulgent pumpkin spice cake.
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This spicy tomato soup--made with assorted fresh tomatoes, red pepper flakes, and Parmesan cheese--makes a great bowl of soup but doubles as a tomato sauce if you cook it longer.
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These tortilla roll-ups are filled with quinoa, black beans, red pepper, spinach, and cheese for a Southwestern-influenced meal you can eat on the go.
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Savory deviled eggs loaded with Cheddar cheese and bacon bits make a nice appetizer or a light meal.
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A staple dish in Matamoros, Mexico, this simple recipe starts with ground beef mixed with spices that you already have in your kitchen and turns into a great family dinner! Perfect to 'make ahead' on busy days. Serve with warm corn or flour tortillas, Spanish rice, and beans-a-la-charra.