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Cookies ’n’ Cream Angel Cake from Betty Crocker The Big Book of Cakes (Betty Crocker Big Book)

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Barbecued Beef Brisket

(Saveur, June, 2011)

Barbecued Beef Brisket
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Barbecued Texas Beef Brisket

(Bon Appétit, July, 1999)

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Beef Brisket Pot Roast

(Food & Wine, January, 2007)

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Beef Brisket With Texas Barbecue Sauce

(Southern Living, May, 2003)

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Beef Goulash

(Cooking Light, March, 2006)

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Beef Goulash

(Cooking Light, January, 2007)

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Beef Goulash With Carrots And Potatoes

(Boston Globe, September, 2007)

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Bobby’s Goulash

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Chicken Goulash with Biscuit Dumplings

(Food & Wine, March, 2008)

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Greek Goulash

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Ground Meat Goulash With Macaroni

(Every Day with Rachael Ray, February, 2007)

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Guid’s Goulash for Zlotowitz

(Guy’s Big Bite, Episode: Guy’s Ghoulish Goulash, Season: 9)

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Hungarian Beef Goulash

(EatingWell, January/February, 2008)

This streamlined goulash skips the step of browning the beef, and instead coats it in a spice crust to give it a rich mahogany hue. This saucy dish is a natural served over whole-wheat egg noodles. Or, for something different, try prepared potato gnocchi or spaetzle.
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Hungarian Beef Goulash

(All You, October, 2009)

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Hungarian Goulash

(Sunset, January, 1998)

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Hungarian Goulash

(Monterey County Herald, March, 2011)

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Hungarian Goulash

(Cooking Light, September, 2011)

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Hungarian Goulash (Gulyás)

(Saveur, March, 2009)

The recipe for this hearty, savory soup comes all the way from the village of Bony, in northwestern Hungary.
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Kettle Goulash

(Cooking Light, November, 1997)

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Louisiana Goulash

(Cooking Light, March, 2004)

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Meat Goulash With Macaroni

(Every Day with Rachael Ray, October, 2006)

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Mother's Garden Goulash

(Every Day with Rachael Ray, August, 2007)

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Paprika Goulash

(Washington Post, December, 2010)

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Pork Goulash

(Cooking Light, November, 1997)

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Pork Goulash

(Boston Globe, November, 2008)

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