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2. How To Make Air Fryer Ribs That Fall Off the Bone - AOL

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   "Return the ribs to the air fryer and cook for an additional 5-10 minutes or until the sauce is caramelized and the ribs are beautifully glazed." RELATED: The Best Way To Make Grilled Cheese in an ...

3. Break Out the Crock Pot: These Slow Cooker Recipes Work All ...

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   This easy-to-make slow cooker cream cheese chicken is best served rolled up in tortillas, baked to crispy perfection. Get the recipe for Slow Cooker Cream Cheese Chicken Taquitos at Le Creme De La ...

4. Ready for the Super Bowl? These Tailgate Foods Will Win With ...

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   These easy game day recipes are total winners. ... cheese, or sour cream. Get the Air-Fryer Taquitos recipe. ... Get Ree's Slow Cooker Pulled Pork Tacos recipe.

5. Spare ribs - Wikipedia

   en.wikipedia.org/wiki/Spare_ribs

   Spare ribs are popular in the American South.They are generally cooked on a barbecue grill or on an open fire, and are served as a slab (bones and all) with a sauce. Due to the extended cooking times required for barbecuing, ribs in restaurants are often prepared first by boiling, parboiling or steaming the rib rack and then finishing it on the grill.

6. Pork ribs - Wikipedia

   en.wikipedia.org/wiki/Pork_ribs

   Spare ribs, also called "spareribs" or "side ribs," are taken from the belly side of the rib cage, below the section of back ribs, and above the sternum (breast bone). Spareribs are flatter and contain more bone than meat but more fat, making the ribs more tender than back ribs.

7. Slow Cooker Melt-In-Your-Mouth Short Ribs Recipe - AOL

   www.aol.com/food/recipes/slow-cooker-melt-your...

   Place the beef into a 5-quart slow cooker. Add the brown sugar, garlic, thyme and flour and toss to coat. Pour the soup and ale over the beef mixture.

8. AOL Mail

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   Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!

9. Beef Stroganoff - Wikipedia

   en.wikipedia.org/wiki/Beef_Stroganoff

   The sauce is a simple roux mixed with prepared mustard and broth, and finished with a small amount of sour cream: no onions, no mushrooms and no alcohol. In 1891, the French chef Charles Brière, who was working in Saint Petersburg, submitted a recipe for beef Stroganoff to a competition sponsored by the French magazine L'Art culinaire. [4]