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Cornbread, eggs, and bacon are topped with a cheesy sauce, for a taste as big as Texas.
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Fresh pineapple, peppers, and cilantro bring a bright and summery flavor to this pork tenderloin. Though it's great in the summer, try it all year round.
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Dill is sprinkled on the strawberries and spinach before being tossed in a robust and sweet vinegar and oil dressing laced with hot mustard, onion and garlic powder, and a pinch of cayenne.
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A chunky, creamy guacamole with just the right amount of zip! Grilled avocados add a smoky, caramelized taste.
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My 'Black Cumberland' version of the traditional red currant Cumberland sauce, uses black currants and some very browned onions. Serve this sauce, hot or cold, alongside any meat roast.
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I made this up as a Valentine's Day dinner. The butter is what makes this dish.
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This Malaysian inspired mango dish always has people wanting more.
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Tomatoes, corn, and avocado come together in this colorful salsa recipe seasoned with lime juice and onions; serve with your favorite chips.
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Leftover rice is mixed with cheese, egg, and seasoning to make pan-fried patties that will have you planning for leftover rice in the future.
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These tasty meatballs include green peppers, onions and Italian-style bread crumbs baked in a golden mushroom sauce. The recipe is a creation of my own.
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A delightful flavor combination of peanut butter and tomatoes make this soup an unconventional favorite. Freezes and reheats well to be enjoyed all year long!