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This recipe is by Molly O'Neill and takes 2 hours, plus 4 hours' marination. Tell us what you think of it at The New York Times - Dining - Food.
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Get Cider-Brined Turkey with Maple-Cider Glaze Recipe from Food Network
cooking.nytimes.com
It’s important to season this cauliflower dish attentively: You want a balance of sweet, tangy and salty flavors Onion, lemon and pine nuts pull it all together The cauliflower may be served hot or at room temperature.
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Get Pork and Green Pepper Stew Recipe from Food Network
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These are chewy moist coconut bars. This was a special treat during the 1930s and 40s which my mother served often to our farming community by popular demand.
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Slow cooked pork tenderloin makes a perfect fall sandwich when topped with a sweet, tangy apple and onion combo.
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Pecans and brown sugar give a baked French toast casserole the Southern flavor of pralines and pecans. Make it up the night before and bake it the next morning for a special breakfast dish.
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An oatmeal bar cookie with lots of date filling, this is a favorite family recipe.
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A homemade hash brown crust is topped with seasoned ground beef and Cheddar cheese for a quick and easy comfort-food dish.
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Get Spicy Baby Back Ribs Recipe from Food Network
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Who doesn't like sweet, spicy, and nutty sticky buns? These are loaded with pecans, cinnamon, and sweet gooey goodness.