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Barbecue Sauces

Posted: 05/13/2008 - In a medium saucepan, combine all ingredients over medium heat. Bring to a boil and continue to boil for 5 minutes or until sauce thickens, stirring constantly. Serve warm.

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Crab Cakes

Posted: 05/13/2008 - In a medium bowl, combine all the ingredients except the crabmeat and butter; mix well. Fold in the crabmeat, being careful not to break it up. Form into eight equal-sized patties.

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Boston Baked Beans

Posted: 05/13/2008 - Preheat the oven to 375°F. Coat a 9" x 13" baking dish with nonstick cooking spray. In a large skillet, cook the bacon over medium heat for 4 to 6 minutes, or until crisp, stirring frequently. Remove from the heat and add the remaining ingredients; mix well.

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Lobster Bake

Posted: 05/13/2008 - In a large steamer or soup pot, bring about 2 to 3 inches of water, broth, or wine to a boil over high heat. Place fresh live lobsters, corn and potatoes in the steamer basket or directly in the pot and allow to steam until the lobsters turn bright red (18 to 20 minutes for a 1-1/2-pound lobster) and the potatoes are tender.

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Sweet Vidalia Pie

Posted: 04/29/2008 - In a medium bowl, combine mozzarella cheese, Cheddar cheese, and mayonnaise; mix well. Spread half the mixture into baked pie shell; set aside. Meanwhile, in a medium skillet, heat oil over medium heat and sauté onion slices 4 to 5 minutes, until translucent and soft.

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Easy Burgoo

Posted: 04/29/2008 - In a soup pot, combine chicken, beef, broth, and pepper; bring to a boil over high heat. Reduce heat to medium, cover loosely, and simmer 1-1/2 hours, stirring occasionally.

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Egg Tips

Posted: 04/29/2008 - Eggs are packed with a number of nutrients. One egg has 13 essential vitamins and minerals, plus high-quality protein, for only 70 calories.

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French-Fried Pepper Rings

Posted: 04/29/2008 - Slice the tops off the peppers and remove the seeds; cut each pepper into 1/4-inch rings. Place 1 inch oil in a soup pot and heat over medium-high heat until hot but not smoking.

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Healthy Snacking at Work

Posted: 04/29/2008 - For many of us, food offers comfort when we’re bored or under stress.

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Smart Tips for the Fish Counter

Posted: 04/22/2008 - Fish is a smart option for quick and nutritious dinners. There are loads of choices, and being an informed shopper is a must. Want to reel in the best buys at the fish counter? Keep these basic tips in mind:

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Zesty Pork Tacos

Posted: 04/22/2008 - In a large skillet, combine pork, chopped onion, garlic, chili powder, salt, and pepper over high heat; mix well and cook 8 minutes, or until no pink remains in pork. Add beans, vinegar, and water; stir and cook for another 8 minutes, or until warmed through. Spoon pork mixture into corn tortillas or taco shells, and serve immediately.

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Thai Chicken Satay

Posted: 04/22/2008 - Preheat oven to 350F. Soak wooden skewers in water 15 to 20 minutes. Thread chicken onto skewers and place on a rimmed baking sheet. In a small saucepan, combine remaining ingredients over low heat until melted and smooth. Brush evenly over chicken skewers, completely coating them, and bake 8 to 10 minutes, or until cooked through and no pink remains.

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Creamy Cavatelli

Posted: 04/22/2008 - In a large pot, cook pasta according to package directions; drain and set aside in a colander. In the same pot, combine remaining ingredients and heat over medium-low heat for 10 to 12 minutes, or until bubbling. Return pasta to pot and toss to coat. Heat 2 to 3 more minutes, or until heated through. Serve immediately.

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Almond Macaroons

Posted: 04/22/2008 - Preheat oven to 350°F. Coat a baking sheet with nonstick cooking spray. Place coconut in a large bowl; set aside. In a medium saucepan, combine egg whites and sugar over medium heat. Cook 2 to 3 minutes, just until sugar has dissolved and mixture is bubbly. Remove from heat and mix in almond extract. Pour mixture over coconut; mix well.

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Chocolate Garden Pie

Posted: 04/15/2008 - In a large bowl, combine melted chocolate and whipped topping; mix well. Reserve 1/4 cup crushed cookies. Stir remaining 1-1/4 cups crushed cookies into chocolate mixture. Spoon into pie crust and sprinkle reserved cookie crumbs evenly over top. Cover loosely and chill at least 2 hours before serving.

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El Dorado Beef Casserole

Posted: 04/15/2008 - Preheat the oven to 375 F. Coat a 1-1/2-quart casserole dish with nonstick cooking spray. In a large skillet, brown the ground beef and onion over medium-high heat for 5 minutes. Add the tomato sauce, water, and chili powder; mix well. Reduce the heat to medium-low and simmer for 2 to 3 minutes, or until thickened.

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Crispy Asparagus

Posted: 04/15/2008 - In a deep skillet, heat 1 inch water over high heat until boiling. Add the asparagus and cook until crisp-tender; drain. In a shallow dish, beat the egg and milk until well combined. Place bread crumbs in another shallow dish. Heat olive oil over medium-high heat in a skillet until hot. Dip asparagus in egg mixture then into bread crumbs, coating completely. Sauté asparagus in hot oil until golden. Drain on a paper towel-lined plate and serve immediately.

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Orange Crab Salad

Posted: 04/15/2008 - In a large bowl, combine orange juice, vegetable oil, vinegar, honey and salt; whisk together until well combined. Add orange pieces, avocado, bell pepper, and onion. Stir gently until evenly mixed. Place lettuce leaves on individual plates and spoon salad mixture equally over each. Top each with crabmeat, and serve.

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Cherry Cola Ribs

Posted: 04/15/2008 - In a soup pot, heat oil over medium-high heat and cook ribs 8 to 10 minutes, until brown on all sides.

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Twice-Baked Salmon Potatoes

Posted: 04/08/2008 - Preheat oven to 400°F. Scrub potatoes then pierce skins with a fork. Bake 60 minutes, or until tender. Let cool slightly.

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Lemon Meringue Cake

Posted: 04/08/2008 - Preheat the oven to 350?F. Coat a 9" x 13" baking dish with nonstick cooking spray. Stir the lemon peel into the cake batter then pour batter into the baking dish

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Is It Done Yet? Cooking Tips

Posted: 04/08/2008 - We've all heard that "timing is everything." Well, that's especially true when we're cooking.

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Minty Pea Salad

Posted: 04/08/2008 - In a large bowl, combine mayonnaise, sour cream, mint, mustard, salt and pepper; mix well. Stir in peas and onion, until evenly coated. Cover and refrigerate for at least 1 hour before serving.

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Rice Pilaf

Posted: 04/08/2008 - In a soup pot, melt butter over medium heat. Add orzo and onion and sauté 6 to 8 minutes, or until orzo is golden and onion is tender. Add remaining ingredients; mix well and bring to a boil. Reduce heat to low, cover, and simmer 30 to 35 minutes, or until no liquid remains. Fluff with a fork, and serve.

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Creamy Pepper Dressing

Posted: 03/31/2008 - In a large bowl, combine all the ingredients until well mixed. Serve immediately or, for best results, chill for at least 2 hours before serving.

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