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Two classic mixed braises always come to mind at this time of year One is cassoulet, based on white beans and a blend of goose, duck and pork The better alternative for my purposes was choucroute garnie, a vat of simmering sauerkraut that serves as a nice bed on which to mix and match a variety of pig parts
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Get Spicy Chipotle, Portobello, and Hominy Chowder Recipe from Food Network
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Get Dry Aged Prime Rib Roast Recipe from Food Network
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Get Creamy Rosemary Potatoes Recipe from Food Network
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Ginger pineapple fried rice, a perfect use for leftover rice, makes a delicious side dish for shrimp, pork, or chicken.
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This layered salad is made with green chile cornbread, pinto beans, peppers, corn, bacon bits, tomatoes, and cheese. It's then chilled for two hours to allow the flavors to blend.
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Bulgogi, traditional Korean barbeque beef, is made with thinly sliced beef in a soy sauce and onion marinade. Easy to prepare and very easy to eat!
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A sweet and tangy tomato-based dressing with no mayonnaise coats macaroni, tomatoes, and green peppers in a fresh macaroni salad that's great for a hot day.
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A layered green salad with green peas, celery, bell peppers, Cheddar cheese, and bacon sprinkled over all. For other variations, I have substituted or added some of my own favorite ingredients, such as: carrots, eggs, mushrooms, sprouts, and seeded cucumbers.
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Celebrate St. Patrick's Day with a green milkshake topped with green decorator sugar for a festive treat.
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This is a simple recipe for a satisfying spicy chicken soup. Green chilies, onion and garlic make this a good soup for people with a cold.
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Canned green chiles and lots of shredded cheese bake up into a meltingly good, easy dinner.