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Get Louisiana Red Beans and Rice Recipe from Food Network
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Goose breast slow cooked with onion, garlic and Worcestershire sauce in chicken broth.
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By sauteing vegetables before slow cooking them, you'll add lots of extra flavor to this hearty, vegan leek and potato soup.
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Making zucchini pasta is simple, but there are some rules to keep in mind Green or yellow gold bar zucchini are better to use than the yellow, pear-shaped variety Zucchinis are firmer skinned and more cylindrical than other squashes, which works well in a mandoline
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Bay scallops, chopped tomatoes and fresh basil are added to a saute of garlic and zucchini, then poured over fettuccini for an elegant seafood dish. Serve as an entree or appetizer.
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During gimjang, the annual Korean kimchi-making gathering, it's customary to set aside a portion of the seasoned cabbage to eat fresh with steamed pork belly, after everything else has been put up for the year This recipe from Julya Shin and Steve Joo of Oakland's Nokni restaurant yields a savory, pungent kimchi that's delightful to eat immediately and only gets better with age Make the trip to an Asian grocery to find all of the traditional ingredients -- it's worth it.
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This egg salad sandwich is loosely based on an open-faced egg salad sandwich served at a local bistro. The unexpected pairing of pesto and Jarlsberg compliments the egg salad tremendously. The amounts of each ingredient can vary depending on taste.
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This cornbread is spiked with fresh jalapeno pepper for a kickin' version of an American favorite quick bread.
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Get Creamed Corn Recipe from Food Network
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For a taste of the Carolina Low Country, try this savory side of fried okra.
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This recipe for a big pot of pinto beans seasoned with tomato, garlic, and lots of cilantro comes from deep in the heart of Texas.
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This is a wonderful side dish to serve with your Asian-themed meal. So quick and easy to prepare.