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Stuffed cabbage rolls are tasty and time-consuming; this simplified version uses chopped cabbage and has all the flavors of the traditional dish but takes half the time!
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Wonderful slaw recipe passed down from my Grandmother's cook, Vernell. It's similar to a sweet and sour cabbage recipe, and will keep for 2 weeks in the refrigerator. Great served with beef brisket. Best made a day or more before serving.
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Get Chicken and Black Bean Tostadas Recipe from Food Network
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Clam juice and chicken broth form the base for this cayenne-spiced soup with corn and crabmeat.
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This recipe is by Kim Severson and takes 2 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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These flavorful Korean-style short ribs have an Asian pear-spiked marinade.
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2 tablespoons extra-virgin olive oil 1 teaspoon kosher salt, plus additional for seasoning Freshly ground black pepper 1 clove garlic, chopped 1/2 large jalapeno...
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An old seafood boil recipe that's especially good for family get-togethers. It's good, it's fun, and clean-up is easy. It's best done outside around a picnic table.
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Get Hazelnut Chicken Recipe from Food Network
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Bobby Flay never met a chile he didn't like. Here, he uses jalapeños in a versatile dressing that's as good on delicate greens as it is on grilled vegetables, fish, or meat.
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Use this recipe to make a quick Thai-style peanut satay dipping sauce with peanut butter, coconut milk, soy sauce, and ginger.