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Black beans absorb other flavors superbly, so try to leave this for at least 20 minutes before serving to allow the different flavors to blend together.
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This eggnog icing is simple, delicious, and festively flavored, perfect for glazing holiday cookies, cupcakes - and uses only 4 ingredients.
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A quick, easy recipe for fried egg breakfast tacos with refried beans and cheddar cheese.
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Basic sweet yeast dough is rolled out, filled with walnuts, twisted, and baked into 3 babka loaves that look fancy but are so easy to make.
cooking.nytimes.com
This absurdly rich chocolate cake came to The Times in a 1991 article by Molly O'Neill about Ebinger’s, the legendary chain of Brooklyn bakeries that closed its doors in 1972 after 74 years in business Their wildly popular blackout cake, a three layer devil's food cake filled with dark chocolate pudding, slathered with chocolate frosting and covered with chocolate cake crumbs, had a cult-like following in its day This recipe isn't authentic (the Ebinger family never shared the original recipe with the public), but Ms
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The crust is a knockout, made of dates, rolled oats and orange juice combined and pressed into a 9-inch pie shell. And for the thick creamy filling, frozen bananas are whipped up in the blender along with milk, yogurt, vanilla and a bit of gelatin.
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Fennel seed and lemon-honey syrup dress up this Middle Eastern sweet.
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Add strawberry puree to traditional sugar cookie dough to create these chewy, fruity, and delicious strawberry sugar cookies.
www.delish.com
Your dinner guests won't miss the beef once they taste this extravagantly seasoned turkey and veggie chili.
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No ice cream machine? No problem! A Mason jar and immersion blender are all you need to produce this no-churn, creamy, decadent keto strawberry ice cream.
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Get Roasted Chicken Breast with Cheddar-Jalapeno Quesadilla and Spicy Black Bean Sauce Recipe from Food Network
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I've been making this gluten free vegan vanilla ice cream for the last couple of years. Way back when in my New York days, my raw food friends turned me on to...