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These sweet and peppery biscuits are great for ham sandwiches with a little honey mustard.
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These get crispy when cool. I named them for May 1, the day I invented them. They taste bright and sunny, like the summer season Beltane is supposed to herald.
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Grilled tuna steaks are one of life's simple pleasures, satisfying even when unadorned. Here they're made better yet with a quick lemon-and-caper sauce, whose pleasant tartness balances the richness of the fish.
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You'd never know that these decadent chocolate peanut butter cookies are made without eggs.
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Lemon bars are baked with an almond macaroon crust. This Pesadik variation of a classic recipe is actually yummy, not just 'pretty good for Passover'. Also great for anyone allergic to wheat or corn.
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Add fresh or dried fruit, seafood, or nuts to this classic guacamole recipe served in Rosa Mexicano Restaurants.
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This butter cookie recipe has been passed down through several generations producing a crowd-pleasing treat for any time of the year.
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This is a Midwestern staple, made with cherry baking chips, chocolate chips, and chunky peanut butter.
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A very easy yet really interesting way to prepare this fish. Tilapia fillets are simmered in a seasoned coconut milk sauce for a luxurious flavor. These will look beautiful served over a bed of rice. Adjust the amount of spice to your liking by adding more or less red pepper flakes.
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In these easy bar cookies, blueberries top a pastry crust and get sprinkled with a cinnamon crumble before baking. You can use any berries you like.
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Kids and kids-at-heart love this! Make sure to use jelly, the sugar content in jam will hinder the success of this recipe. You may use any flavor jelly that you please.