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This recipe is by Julia Reed and takes 4 hours, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Sweet and Sour BBQ Chicken Sliders with Pickled Chinese Cabbage and Carrots Recipe from Food Network
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Take your baked beans up several notches with this recipe that bakes them with brown sugar, bourbon, bacon, and Dr Pepper® for 3 hours.