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Cochinita Pibil is a Mexican pulled pork version, where pork shoulder is cooked in a spicy sauce made with annatto paste and orange juice.
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Stir some ketchup, tamari sauce, dry mustard, and white pepper together for a quick fix when you have no barbeque sauce.
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Get Pork Tenderloin with Bell Pepper Marmalade Recipe from Food Network
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This variation on a traditional Hangtown Fry contains grated cheese, fresh basil, and oregano, and is finished under the broiler where the egg and oyster mixture puffs up and browns.
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Get Tartar Sauce Recipe from Food Network
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A big oven-baked omelet stuffed with bacon, cheese, tomatoes, olives and mushrooms. Great for dinner or brunch.
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You can certainly eat corned beef with boiled cabbage and carrots, but it can be a great deal more exciting to pile the shredded meat — ruddy pink, salty, fatty and meltingly sweet — into warm flour tortillas, then top it with a bright, crunchy, slightly fiery cabbage slaw The contrast between the soft and the crisp, the salt and the sweet, is fantastic — particularly if you adorn each taco with a few pickled jalapeños and, perhaps, an additional swipe of mayonnaise It’s not fusion cooking, nor appropriation
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Cheese tortellini, chicken sausage, leeks, and mushrooms combine in this easy-to-make, hearty soup seasoned with hot sauce and garlic.
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Get Linguine with Red Clam Sauce Recipe from Food Network
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this is a super slow cooker recipe for country ribs that is tasty, versatile, and EASY! Serve with sushi rice and your favorite stir-fry vegetables.
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The question has dogged Thanksgiving cooks practically since Norman Rockwell painted “Freedom From Want” in 1942 and transformed the harvest feast into an American ideal: Is it stuffing or dressing Grandmother knows: it is stuffing only if it is cooked inside the bird Otherwise it is dressing