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You will have to slice oodles of cucumbers for this great recipe, but when your finished and you take your first bite, you 'll want to slice up another bushel. Perfect to spoon over your favorite salad or top a grilled burger, or just to nibble for the heck of it.
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You'll love raw Brussels sprouts once you try them in a salad with cranberries, nuts, seeds, and apples in a light vinaigrette.
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Creamy coleslaw dressing gets lots of flavor from the addition of buttermilk, olive oil, celery seed, and lemon juice.
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Deviled eggs made with ranch dressing, sweet pickle relish, and sweet and tangy salad dressing are angelically easy to make.
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A flavorful beer glaze coats bratwurst or knockwurst that are served atop a platter of sauerkraut for a German-inspired meal that's perfect with a cold beer.
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This simple mixture of five spices commonly used in Chinese cooking works great as a rub or in a marinade.
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Delicious vegan spelt muffin batter turns out crisp and golden on top, dense and hearty inside.
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Savory-sweet pork chops are baked with sauerkraut, apple, and brown sugar in this easy and hearty German dish.
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This recipe is by Pete Wells and takes About 6 hours. Tell us what you think of it at The New York Times - Dining - Food.