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A classic Quiche Lorraine with bacon, onions, eggs and cheese.
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Thick and creamy pork sausage gravy with fresh sage, thyme and red pepper flakes for a little kick.
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Ribs are marinated in a pineapple juice, white wine and Worcestershire sauce mixture, then grilled to desired doneness.
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Scalloped potatoes with ham, made with a creamy Alfredo sauce, will be the hit of the dinner party or a nice addition to Easter brunch.
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You'll be surprised how easy it is to make this creamy tomato sauce that is so popular in Italian restaurants. If you prefer, replace the cheese tortellini with mushroom- or meat-filled pasta of any shape.
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This sweet mustard sauce is fabulous! Easy enough for any night of the week. GREAT on baked ham or even chicken strips.
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Four simple pantry ingredients combine to make a flavorful and sweet glaze to brush and bake onto a holiday ham.
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This recipe is by Martha Rose Shulman and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken breasts stuffed with deli ham and mozzarella cheese bake under a honey mustard sauce in this easy recipe.
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Use your air fryer to create these breakfast toad-in-the-hole tarts that are simple to make and impressive to serve to guests.
Ingredients: puff pastry, cheddar cheese, ham