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Almond and pork, you really can’t go wrong with this combination. This “almond” crusting technique can be applied to other meats or even vegetables. Ground almonds and sliced almonds combine to give a great flavor and texture. And hey, it’s gluten free too! Start by grounding almond in the food processor until ...

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This recipe has evolved over time, depending on what we had in the fridge, what food mood we were in, and the time of year. Everyone loves to eat it and I love to make it because so much can be done ahead of time. The stuffing: The stuffing is the star ...

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I first had bacon noodles the summer of 2002. It was the only meal that Karl knew how to cook, so he would often make this recipe for me that summer. The recipe originates from Karl's grandparents, and it is one of our favorites. Start by chopping the bacon and season with pepper. ...

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We made this recipe last year, and absolutely love it. If you like ribs that fall off the bone with the deep flavor of a dry rub and the messy juicy flavor of a sauce, this recipe is perfect. Preparations: First we prepare the rub, the foil to cook the ribs, and the freezer bags ...

potstickers

My mom and I used to make these at home. We used to always make them using store bought wonton wrappers. After eating them in countless Chinese Restaurants, I noticed that the wrapper is always thicker than the store bought ones. So this time I made a homemade wonton wrapper, and it was a great ...