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Sweet ripe bananas make a surprising and delicious appetizer when wrapped with bacon. A quick marinade of soy sauce and honey adds a terrific flavor.
Ingredients: soy sauce, honey, bananas, bacon
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A sweet and tangy cold cucumber salad has Thai-inspired flavors of cilantro, fresh mint, and peanuts.
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Get Spicy Shrimp and Grits with Andouille Sausage Redeye Gravy Recipe from Food Network
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Get Cubed Watermelon, Cucumber and Feta Salad Recipe from Food Network
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A great blend of juices that is great with breakfast or anytime.
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This recipe is by Mark Bittman and takes 10 minutes, plus 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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The quintessential recipe, just like Gram used to make--except they're vegetarian, made with TVP instead of beef.
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This is how my Brazilian mom prepares pork ribs. Boiling the ribs with the seasonings ensures that the meat will remain moist and juicy, and that the flavors will fully penetrate the meat. I hope you like these as much as I always have! Serve with lime wedges, rice and a fresh green salad.
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A slow cooker version of the traditional paprika stewed beef with dry mustard and Worcestershire for added zip.
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Even though North Africa is not a bastion of macaroni, the flavors of Morocco blend nicely with the dish.
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A rich, creamy soup made with crawfish will make your Mardi Gras meal special.
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This crispy and satisfying appetizer is a lower-guilt alternative to deep-fried pickle chips. Using pre-sliced pickle chips is a shortcut that makes this quick to prepare.