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Get Kinda Sorta Sours Recipe from Food Network
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Here's a classic coleslaw recipe made with thinly sliced cabbage, carrots, and green onion. It's seasoned with mayonnaise, mustard, vinegar dressing. This is what you want for picnics, backyard BBQs, and summer potlucks!
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Get Roasted Acorn Squash and Portobello Mushroom Salad with Radicchio, Apples and Pumpkin Seeds Recipe from Food Network
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Science says: Shrimp is a good low-fat, high-protein substitute for meat and does not raise cholesterol.
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This soft drink syrup is based on an ancient Persian recipe, and it keeps virtually indefinitely without any special care. Excellent for camping, and truly refreshing on a hot, hot day!
cooking.nytimes.com
A great tomato salad starts with great tomatoes Buy ripe tomatoes in season from the market or farm stand, or, even better, pick them straight from the garden The anchovies (they are rinsed briefly to tame them) are an important feature, the perfect counterpoint to the tomatoes’ sweetness
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An easy, 5-ingredient recipe for coleslaw from a famous Kansas restaurant doesn't need mayonnaise. Make the slaw ahead of time and let it chill for several hours before serving. It's great for a potluck.
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My mom has been making this basic sloppy joe recipe for so long that when I asked her how she made them, she had to make a batch to be sure of the measurements. These are no fancy joes - nothing but lots of sloppy, zesty mess! Beef may be used instead of turkey. Perfect for potluck or game day.
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Take mashed avocado to the next level with this Green Goddess–inspired sandwich spread.
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This recipe is by Marian Burros and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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You can make your deviled eggs a hit at your next party or potluck by using cream cheese for delicious flavor and texture.
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Scapece is one of the names of the classical way of preserving (mainly) fish and vegetables in vinegar. This dish is even better made a day in advance, as it...