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Get Pork Belly Po' Boy Recipe from Food Network
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A great cheesecake made with ricotta cheese AND cream cheese!
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A sour cream cornbread recipe with whole-kernel, canned corn.
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Here now a taste of New England game days circa the time when televisions had dials instead of remotes and, if you couldn’t get fresh clams to steam and chop, a can or two from the supermarket would do just fine (That’s still true!) The recipe comes from Brendan McCarthy, a saltwater fishing guide whose charters range from Brooklyn to Montauk, and south to Florida, the Bahamas and the azure waters off Panama, but whose tastes and kitchen skills were first developed in New England and see an apogee in the simplicity of this recipe The dip benefits from some curing time in the refrigerator and, for some, a heavy hand on the cayenne.
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This hearty quiche is the perfect brunch dish to bring to your friends' Sunday morning get-together when you bake it in a Reynolds® Bakeware Pie Pan.
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Chicken breasts make a fine change of pace for tostada filling, along with tomatoes, lettuce and bell pepper. A garnish of salsa with fat-free sour cream and Cheddar or jack cheese keep this dish a healthy one.
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Wonderful old-fashioned icing made with chocolate syrup and sour cream. Add crushed nuts for variety.
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Get Sweet Chile Cucumber Pickles Recipe from Food Network
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Learn to make an easy, quick pickle recipe using a basic brine of spices and vinegar to pickle cucumbers, carrots, cauliflower, green beans, zucchini, or okra...
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This barbecue side is best enjoyed a day or two after pickling. Shelf life is 10 days.
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Get Almost-Famous Fried Pickles Recipe from Food Network
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Get Quick and Easy Pickles Recipe from Food Network