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Barbecue Recipes


Recipe Submitted By: Prerna

A whole chicken cooked on the barbecue is a delicious family meal that’s great value, too. Best of all, it only takes three easy steps. imported from Recipe Import


Yield: 4
Prep Time: 60
Cook Time:
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Recipe Submitted By: Prerna

Yummy BBQ Chicken Tandoori style


Yield: 4
Prep Time: 360
Cook Time: 60
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Recipe Submitted By: justin hoover

pulled pork BBQ


Yield: 10
Prep Time: 10
Cook Time: 12
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Recipe Submitted By: Jason

BBQ Sauce


Yield: 2
Prep Time: 15
Cook Time: 20
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Recipe Submitted By: George Perry

Grilled Peaches


Yield: 6
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Recipe Submitted By: Kelly F

Great with Chicken or Steak


Yield: 6
Prep Time: 5
Cook Time:
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Recipe Submitted By: Kelly F

from Boboli's Website


Yield: 4
Prep Time: 10
Cook Time: 10
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Recipe Submitted By: Kelly F

Great Grilled or Broiled


Yield: 6
Prep Time: 30
Cook Time: 30
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Recipe Submitted By: Kelly F

Melt in your mouth


Yield: 1
Prep Time: 60
Cook Time: 60
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Recipe Submitted By: Kelly F

Grandma's Cookbook


Yield: 1
Prep Time: 30
Cook Time: 15
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Recipe Submitted By: Kelly F

So Spicy - So Good!


Yield: 6
Prep Time: 30
Cook Time: 15
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Recipe Submitted By: Kelly F

Terrific Summer Side


Yield: 10
Prep Time: 15
Cook Time:
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Recipe Submitted By: Kelly F

Yummy Staple


Yield: 8
Prep Time: 10
Cook Time: 20
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Recipe Submitted By: Kelly F

Summer Classic


Yield: 8
Prep Time: 20
Cook Time: 20
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Recipe Submitted By: Kelly F

Great Summer Grill Idea


Yield: 5
Prep Time: 60
Cook Time: 15
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Recipe Submitted By: Kelly F

Great Summer Side


Yield: 8
Prep Time: 30
Cook Time: 10
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Recipe Submitted By: Kelly F

Easy Summer Side


Yield: 6
Prep Time: 10
Cook Time:
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Recipe Submitted By: Kelly F

Summer Side


Yield: 5
Prep Time: 30
Cook Time: 10
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Recipe Submitted By: Kelly F

Yummy Summer Side


Yield: 6
Prep Time: 15
Cook Time: 5
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Recipe Submitted By: Kelly F

Great Summer Side


Yield: 6
Prep Time: 20
Cook Time:
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Recipe Submitted By: Kelly F

Quick and Fabulous


Yield: 4
Prep Time: 15
Cook Time: 10
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Recipe Submitted By: Kelly F

Great Summer Side


Yield: 6
Prep Time: 10
Cook Time: 10
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Recipe Submitted By: Kelly F

Fresh and Easy


Yield: 4
Prep Time: 10
Cook Time:
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Recipe Submitted By: Kelly F

Asparagus, Lemon Penne imported from Recipe Import


Yield: 4
Prep Time: 15
Cook Time: 10
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Recipe Submitted By: Kelly F

Great Summer Side


Yield: 6
Prep Time: 10
Cook Time:
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Recipe Submitted By: Kelly F

Great Summer Supper


Yield: 4
Prep Time: 20
Cook Time: 10
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Recipe Submitted By: Kelly F

Serve with Hoisin Veggies and Brown Basmati Rice


Yield: 6
Prep Time: 5
Cook Time:
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Recipe Submitted By: Kelly F

Avocado Pasta Salad imported from Recipe Import


Yield: 4
Prep Time: 20
Cook Time: 10
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Recipe Submitted By: Leah

Myron Nixon Chicken Rub


Yield: 2
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Recipe Submitted By: Leah

Myron Mixon Beef Rub


Yield: 1
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Recipe Submitted By: Leah

Myron Mixon recipe


Yield: 1
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Recipe Submitted By: Leah

Myron Mixon Recipe


Yield: 4
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Recipe Submitted By: Leah

Myron Mixon Recipe


Yield: 4
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Recipe Submitted By: Leah

Myron Mixon Recipe


Yield: 6
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Recipe Submitted By: Leah

Myron Mixon Recipe


Yield: 4
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Recipe Submitted By: Leah

Myron Mixon Recipe


Yield: 3
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Recipe Submitted By: Leah

Myron Mixon Recipe


Yield: 6
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Recipe Submitted By: Atina Wingo

Margarita Grilled Shrimp imported from Recipe Import


Yield: 4
Prep Time: 15
Cook Time: 5
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Recipe Submitted By: Kelly F

Grilled Broccoli


Yield: 1
Prep Time: 60
Cook Time: 60
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Recipe Submitted By: Prerna

This is the best paneer tikka recipe that I came up with.


Yield: 20
Prep Time: 15
Cook Time: 20
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Recipe Submitted By: Fred

Rubs are spice mixes that you can apply to raw food before cooking and there are scores of commercial blends on the market. But there's no need to buy a rub when you can make your own and customize it to your taste. And they're easy to make!


Yield: 3
Prep Time: 10
Cook Time: 5
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Recipe Submitted By: Fred

"Kansas City barbecue goes shamelessly for the sweet tooth." Meathead

Although there are several distinctly different regional styles of barbecue sauce in the US, the thick red stuff is what most of us reach for when our spouse says "pick up some barbecue sauce, willya?"


Yield: 6
Prep Time: 15
Cook Time: 15
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Recipe Submitted By: Fred

The best aged Kentucky Bourbons and Tennessee Whiskeys are the Cognacs of the country.

Bourbon is named for Bourbon County, Kentucky, and, although law requires Bourbon to be 51% corn, the best are 75% or more corn, with the balance wheat, rye, or barley. Although they are not called Bourbon, Tennessee whiskeys such as Jack Daniel's are made pretty much the same way as Bourbon and are comparable in taste.


Yield: 2
Prep Time: 45
Cook Time: 45
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Recipe Submitted By: Kathy

Black Bean Burger with Mango Salsa imported from Recipe Import


Yield: 1
Prep Time: 60
Cook Time: 60
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Recipe Submitted By: Kevin Meuth

Neely's BBQ Seasoning:


Yield: 5
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Recipe Submitted By: Kevin Meuth

Neely's BBQ Sauce


Yield: 1
Prep Time: 30
Cook Time: 120
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Recipe Submitted By: Kevin Meuth

Recipe courtesy Jack's Old South BBQ & Grill

Recipe courtesy Jack's Old South BBQ & Grill

Recipe courtesy Jack's Old South BBQ & Grill

Jack's Peach BBQ Beans Recipe.


Yield: 24
Prep Time: 5
Cook Time: 70
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Recipe Submitted By: Kevin Meuth

To create the best clone of these famous ribs at home you should use a smoker. You could also use the smoking feature found on many grills or place the wood chips in a foil pouch that is set over low heat on your grill. Whichever method you use, don't soak the wood chips in water. They should be dry.

It's also important to use the right kind of ribs for the best match. Get baby backs that are well-trimmed. Chili's ribs are trimmed pretty tight to the bone to ensure even smoking, grilling and flavor throughout.


Yield: 1
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Recipe Submitted By: Kevin Meuth

Jack's Old South Meat Marinade


Yield: 12
Prep Time: 5
Cook Time: 5
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Recipe Submitted By: Kevin Meuth

Jack's Old South Competition Vinegar Sauce


Yield: 2
Prep Time: 5
Cook Time: 5
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Recipe Submitted By: Kevin Meuth

Big Bob's Gibson's White Sauce


Yield: 1
Prep Time: 5
Cook Time:
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Recipe Submitted By: Kevin Meuth

Combine all ingredients in bowl and mix well.

Rub for Chicken


Yield: 6
Prep Time: 30
Cook Time: 40
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Recipe Submitted By: Kevin Meuth

Grilled new potatoes


Yield: 6
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Recipe Submitted By: Kevin Meuth

Bobby's World Famous Steak Rub from Mesa, Bar Americain and Bf Steak


Yield: 2
Prep Time: 15
Cook Time:
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Recipe Submitted By: Kevin Meuth

Sixteen Spice Rub


Yield: 4
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Recipe Submitted By: Kevin Meuth

Bacon Wrapped Grilled Corn on the Cob


Yield: 8
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Recipe Submitted By: Kevin Meuth

Grilled Corn on the Cob with Dill Butter
Grilled Corn on the Cob with Dill Butter


Yield: 12
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Recipe Submitted By: Kevin Meuth

Corn Basters
At the peak of season, sweet corn needs little more than to be heated up! I like to shuck mine and just throw it on a hot grill to warm it and char it up for flavor. When it comes off the grill, I baste it or squirt it with melted flavored butters. Here are a few favorites:


Yield: 1
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Recipe Submitted By: Kevin Meuth

Grilled Vegetables


Yield: 6
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Recipe Submitted By: Kevin Meuth

Ranch Cheeseburgers


Yield: 4
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Recipe Submitted By: Kevin Meuth

Beer Can Chicken


Yield: 8
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Recipe Submitted By: Kevin Meuth

Caribbean Flavored Chicken


Yield: 8
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Recipe Submitted By: Kevin Meuth

Masterbuilt smoker


Yield: 10
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Recipe Submitted By: Kevin Meuth

Masterbuilt smoker


Yield: 8
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Recipe Submitted By: Kevin Meuth

Masterbuilt smoker


Yield: 8
Prep Time:
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Recipe Submitted By: Kevin Meuth

masterbuilt smoker


Yield: 8
Prep Time:
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Recipe Submitted By: Kevin Meuth

Beer Can Chicken with Cola Barbecue Sauce
Beer Can Chicken with Cola Barbecue Sauce


Yield: 8
Prep Time:
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Recipe Submitted By: Kevin Meuth

Award Winning Competition Barbecue Pork Butt Recipe


Yield: 12
Prep Time:
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Recipe Submitted By: Kevin Meuth

Daddy's Tangy Grilling Sauce


Yield: 2
Prep Time: 5
Cook Time:
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Recipe Submitted By: Kevin Meuth

Daddy's Tangy Grilling Sauce


Yield: 2
Prep Time: 5
Cook Time:
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Poll

How do you like your tomatoes?:

Did you Know?

  1. Put the dry rice in a colander and rinse it under cold running water until water runs clear. ( As a rough guide scant 1/2 cup rice per person.)
  2. Place the rice in a large, deep pan and pour in enough cold ware to come 2cm/3/4inch above the surface of the rice. Add a pinch of salt and if you like add 5ml/1tsp vegetable oil, stir once and bring to the boil.
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To avoid oil stains in clothes, rub the place where there is oil stain with lemon dipped in salt and then wash with soap. 

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 Peel a potato and cut it into wedges or cubes and add it to your dish. This will absorb any excess salt in the curry.

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I cook beans a lot in my house. I use kidney beans, black eyed beans and many different kinds. I used to never like leftovers as my family just din not want to repeat the same the other day. One day we came up with an amazing lunch recipe with the left over beans. I toasted whole wheat bread which is a little thick in slice. Spreaded a litle humus. I usually get the one with harissa sauce. Topped it with romaine lettuce and beans. Vola it was scrumptious..

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Dips are the easiest appetizer to serve. Let it be a superbowl or just a casual party, all you need is a bowl and a plate full of vegetables, breads, chips or fruits and a dipping sauce.

But did you know that you can hollow out some of the vegatables to serve your dipping sauce. This not only looks great and unique but also convenient to clean up.To make a bowl of peppers just hollow any color peppers by cutting them into halves scoop out any of the seeds inside and pour in the dipping sauce right in. Add on any of your decorative touches and vola you have a unique basket of peppers.  

You can even  use hollowed out round of French bread any small pumpkin or melon, red or green cabbage leaves, Firm  tomato cut at the top and scooped.  The list is endless but the idea is just any firm vegetable can be scooped to make a hollow bowl and filled in with a dips.

 

 

 

 

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One (1) pound of raw turkey per person which includes a moderate amount for leftovers.

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  1.   In small microwave-safe bowl, place 1/4 cup HERSHEY'S Premier White Chips and 1 teaspoon
  2. Microwave at HIGH (100%) for 30 to 45 seconds or until smooth when stirred.
  3. Makes about 1/4 cup glaze.
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The trick to maximizing your oil's shelf life is keeping it cool and dark. In other words, do NOT store it in that pretty jar in the kitchen window. Also, don't keep it on the shelf next to the stove. Store it in your nice, cool, dark pantry. If you use your oils REALLY slowly, you can even refrigerate light oils like olive. They'll turn cloudy, but that will disappear as they warm.

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To know if avocados are ripen, they are gentle on pressure.  

To ripen avocado's pop them in a brown paper bag, be patient for 2 to 4 days and voila they are ripen! 

To expedite the ripening process add a banana or an apple to the bag.

Store ripe avocados in the refrigerator. 

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Time Saving:  

They are the most hassle free dinner recipe makers. Just get the meal into the cooker and walk out of the door to find a hot, healthy and hearty meal ready for dinner. 

Healthier: 

The amount of fat used in slow cooking recipes is less and hence you are eating a much healthier meal. 

Easy Cleanup:

Slow cookers are now available with inserts. Pots can be pulled right out of the cooker and take it to

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 Spread nuts on a microwave-safe plate. Microwave on high (i.e. power level 10) in 1-minute intervals, tossing in between, until beginning to turn golden for about 4 to 5 minutes.

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Use a potato or vegetable parer to make chocolate curls for decorating cakes and pies.

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What is Oatmeal?

Oatmeal is a product made by processing oats. Oat groats are coarsely ground to make oatmeal. They may even be cut into small peieces or steamed and flattened to make rolled oats.

Eating Oatmeal every morning is the best way to start your day.Oatmeal is a good source of soluble and insoluble fibre which provides the following benefits:

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  1.  In small microwave-safe bowl, place 1 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1 tablespoon shortening
  2. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until smooth when stirred.
  3. Makes about 1 cup glaze.

Note:  do not use butter, margarine or oil

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Tofu is available in different kinds like Firm, extra firm, soft, silken etc. Soft Tofu is best for deep frying and sold usually in tubs. Fresh tofu is soft to touch. Old tofu hardens when it sits around.

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Acai Berries is a fruit from Acai Palm tree found abundantly in the Amazon basin in Brazil. It is one of the staple ingredients of Native Americans and have been yielding it for years. Due to its numerous nutritional benefits this fruit has gained its popularity in recent times. Because of its balanced combination of minerals, nutrients and vitamins and antioxidants its most common benefits are

Imporves digestive system (High fibre)

Improves memory (Sodium, Manganeze and Zinc)

Boosts energy ( carbohydrates, proteins and healthy fats )

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According to USDA(United States Department of Agriculture) both whole or half, cooked, vacuum-packaged hams packaged in federally inspected plants and canned hams can be eaten cold just as they come from their packaging. 

However, if you want to reheat these cooked hams, set the oven no lower than 325 °F and heat to an internal temperature of 140 °F as measured with a food thermometer.

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The minute this question arises we all assume that a fresh turkey is better than frozen turkey. Well according to my butcher that is not the case. A fresh turkey has been sitting around for a longer time. It goes from the processing,trucking and the grocery store. And hence they are not the so called"fresh turkeys" . On the other hand frozen turkeys are flash frozen immediately after being butchered and hence remain fresh. 

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Approximate Turkey Cooking Times:
These are the new roasting times on a 325 degree F. oven temperature. These times are approximate and should always be used in conjunction with a properly placed meat thermometer

UNSTUFFED TURKEY

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Custard recipes are a lot like pudding.  Both certainly come from the same family, but then there is a difference. Custard uses eggs to bind and thicken the mixture and on the other hand pudding uses a starch of some sort for thickening, such as cornstarch. Puddings are usually boiled, while custards are baked in a water bath or heated slowly in a double boiler.

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Add 1 Tablespoon salt and 1 tablespoon oil to 6 quarts boiling water. Gradually add pasta and continue to cook at a slow boil until the pasta is slightly firm to the bite or "al dente". Pasta ocassionally floats on top of water as it cooks, so keep stirring it to keep the pasta cooking evenly. When done drain in a colander.

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Pumpkins are available in so many sizes, colors, textures that one is sure to get lost in them if they have no idea about them. For cooking, make sure to choose a variety of pumpkin that's intended for cooking.
Sugar pumpkins and cheese pumpkins are two widely available varieties that are good for cooking and baking, because of their dense, sweet flesh.
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Original Snacks :  The original

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Pumpkins can be kept for a long time in a cool (ideally 50 to 60 degrees)
dry place. Put newspapers underneath just in case, though. Once the
pumpkin is cut open, you need to use it within a couple of days (or
freeze it) as it can mold quickly. Cooked, it’s fine in the
refrigerator for 4 to 5 days.

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Pumpkin is filled with goodness. You can tell by its bright color
that it’s going to be going to be good for you. Not only is pumpkin
loaded with vitamin A and antioxidant carotenoids, particularly alpha
and beta-carotenes, it’s a good source of vitamins C, K, and E, and lots
of minerals, including magnesium, potassium, and iron.

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When a recipe calls for egg whites save the yolks or visa versa. If your do not intend to use them immediately pour them in an air tight container and freeze them until need. Do not defrost and refreeze it again. 

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Freezing chopped  vegetables is better than week old vegetables in the fridge section as they tend to spoil faster. On the other hand frozen vegetables retain their state when packed in an air tight container or a ziploc packet. Plus they are handy when you need them.

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