Search Results (8,391 found)
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There are a ton of good vegan mayonnaise recipes out there. But I keep coming back to this recipe I adapted from a vegan camp I went to about ten years ago. It...
www.simplyrecipes.com
Chicken Skin Tacos! Made with crispy fried chicken skin tossed with cilantro habanero salsa.
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This is a simple yet tangy recipe for a traditional green bean, wax bean and kidney bean salad.
cooking.nytimes.com
This recipe takes a good deal of time, but it yields a lot of sandwiches, more than enough for a sloppy, spicy dinner party feast You’ll roast a dry-rubbed pork shoulder in the oven until it’s pull-apart tender, 3 or 4 hours that you can spend doing other things while your kitchen fills with the aroma of the cooking meat Then you’ll assemble a quick slaw and simmer a tangy barbecue sauce for about 10 minutes before putting it all out on the table with soft rolls
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Chef John uses honey to sweeten his version of this all-purpose barbecue sauce which he highly recommends drizzling over pulled pork.
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Barbecue sauce made with Dr. Pepper soda, onion, tomatoes, orange juice, vinegar, honey, and cayenne. Great with pork ribs or brisket.
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A great spicy and flavorful twist to traditional strawberry preserves...mmmm... A sexy topping for vanilla ice cream, too!
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Lots of good stuff go into this terrific sauce: brown sugar, ketchup, liquid smoke, Worcestershire, hot pepper sauce, a few other yummy ingredients and almost one cup of whiskey. The ribs won't know what hit them.
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Bacon, onions, and celery seed flavor this rich, warm German potato salad.
www.delish.com
These fabulous sandwiches feature pork shoulder that is slow cooked in a scrumptious sauce made with Campbell's® Condensed French Onion Soup, ketchup, vinegar and brown sugar, to serve on sandwich buns.
www.delish.com
"We have an entire garden bed dedicated to kale that we use for these chips," says Sera Pelle. She usually makes them in a dehydrator, but the oven method here works perfectly, too.
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Piquant and spicy, this vinegar-based sauce popular in Eastern North Carolina is not for lightweights! It's great for all meats, but best on pork.