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  2. 14 Surprising Ways To Use Bacon That Will Make It Even Better

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    Green Beans With Bacon Breadcrumbs Serve A Better Snack Mix Bake a batch of Chex Mix, but add some crumbled, cooked bacon in the end for an extra savory surprise.

  3. You Just Got a Slow Cooker—Here Are 16 Heart-Healthy ... - AOL

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    Typically made with bacon, these vegetarian slow-cooked beans are the perfect balance of sweet and savory. Molasses and brown sugar provide sweetness, while tomato, mustard and Worcestershire ...

  4. 21 Diabetes-Friendly Dinners to Help You Lose Weight This Winter

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    Crispy fried shallots bring a delightful crunch, while Vietnamese coriander or basil leaves add a fresh, herbal note. A spoonful of sambal oelek introduces a spicy kick.

  5. Roasted Oysters with Shallots, Bacon & Chives Recipe - AOL

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    Want to make Roasted Oysters with Shallots, Bacon & Chives? Learn the ingredients and steps to follow to properly make the the best Roasted Oysters with Shallots, Bacon & Chives? recipe for your family and friends.

  6. Bacon and Cheddar Puff Pastry Crisps Recipe - AOL

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    3. Bake for 8 minutes or until the pastries are golden brown. Using the back of a spoon, press down the centers of the hot pastries to make an indentation. 4. Spoon about 1/2 teaspoon each cheese and bacon onto each pastry. Bake for 5 minutes or until the cheese is melted.

  7. 70 New Year's Eve Appetizers To Keep The Party Going Even ...

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    The smoky bacon bits make it feel extra fancy, but feel free to skip for vegetarians. It's got enough going on with the three types of cheese. Get the Bacon Spinach Dip recipe .

  8. Blistered Green Beans with Bacon Vinaigrette - AOL

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    Green Beans with Garlicky Pistachio Vinaigrette 249 calories 18g fat 17g carbs 8g protein 9g sugars 8 ounces bacon, diced 1 small shallot, finely chopped 1 garlic clove, minced ¼ cup app

  9. Kabkab - Wikipedia

    en.wikipedia.org/wiki/Kabkab

    Kabkab is made from finely mashed cassava tubers with a little salt and sugar. It is slathered thinly on banana leaves and steamed until the cassava pulp becomes translucent and paste-like. It is then air-dried or sun-dried until it becomes crisp and rigid. It can be stored for long periods in this form, up to several months.