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cooking.nytimes.com
For children (and arguably most adults), the most welcome Passover dish is chicken soup with matzo balls My matzo balls, neither heavy as lead nor light as a feather, are al dente, infused with fresh ginger and nutmeg I like to freeze them, and the soup, in advance.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Ask your butcher for coarsely ground pork shoulder (or grind it yourself), add a few tasty seasonings, and enjoy your own homemade breakfast sausage patties.
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Get Grilled Pork With Charred Corn Slaw Recipe from Food Network
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A classic Thanksgiving stuffing recipe with apples and sage. Instructional video included.
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St. Louis-style pork ribs are smoked on a gas grill then basted with barbeque sauce in this easy recipe for a delicious, messy dinner.
Ingredients: pork ribs, barbeque sauce
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These meaty, flavorful ribs require only a few ingredients including Donald Link's Texas Campfire Dry Rub and a long, slow roast at a low temperature to keep them moist and tender.
cooking.nytimes.com
There are a lot of ingredients in this bright and bold-tasting pork salad recipe; they add up to a vibrant dish you can serve warm or at room temperature to a spice-loving crowd Lean pork tenderloin is marinated with chiles, ginger root and cilantro, grilled or broiled, then combined with cabbage, fresh herbs and nuts and coconut for richness A bit of reserved marinade serves as the dressing
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Mandarin oranges, pineapple, coconut, marshmallows, and sour cream are all you need for a sweet salad for the Thanksgiving table.
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Get Pork Chops and Apple Sheet Pan Dinner Recipe from Food Network
cooking.nytimes.com
In assembling this rather straightforward pork ragout, my main question was how to produce a sauce with substantial consistency, considering I had not planned to use any flour or other thickener I thought that finely diced apple, which would melt into the sauce, might do the trick It did, though also mincing the shallots meant that they, too, would add body