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Fire up the slow cooker Thanksgiving morning to simmer mushrooms in a flavorful broth all day and impress your guests by dinner time with marinated mushrooms.
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Mozzarella slices are served with tomatoes, fresh basil, and sprinkled with olive oil. A perfect salad alternative, especially in summer when you can get tomatoes and basil from the garden.
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Jicama, cabbage, and apples are dressed with a rice vinegar, cilantro, and lime vinaigrette to make this crowd-pleasing, refreshing jicama slaw.
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Make your own pickling spice blend! Mustard seed, black peppercorns, and cinnamon (or allspice!) are essential. The rest are mix-and-match. Lasts for up to a year and makes enough for several batches.
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Chuck wagon hash is a dish that is made up of ground beef, onions, rice, corn, cream of mushroom soup, beef broth, seasonings and topped off with Cheddar cheese. It's an easy, inexpensive, hearty meal that will have your family begging for more.
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Get Red Velvet Bourbon Cheesecake Bars Recipe from Food Network
cooking.nytimes.com
This recipe is by Craig Claiborne And Pierre Franey and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
An easy grilled chicken thighs with miso marinade recipe.
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Caramelized onions add a sweet note to the red chard, and capers and kalamata olives a salty bite in this simple dish.
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It’s even better when you make it yourself.