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cooking.nytimes.com
This fragrant beef stir-fry is an adaptation of one found in Fuchsia Dunlop's “Revolutionary Chinese Cookbook,” whose subject is the food of Sichuan’s less celebrated eastern neighbor, Hunan province Cumin, a spice rarely used in Chinese cooking, chiles, chile flakes and garlic create a heated yet sophisticated flavor profile.
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Soft, delicious, easy to make, and good for you! Great cookies for those looking to cut back on their refined flour and white sugar intake.
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This bubbly punch will be a hit at any party. Feel free to use any flavored sherbet available.
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I got this drink out of an article that cocktail writer Eric Felten did for the Wall Street Journal. The story was about the St. Germain Elderflower liqueur...
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Get Red Velvet Cheesecake Recipe from Food Network
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This no-bake cheesecake is made with Irish cream, coffee-flavored liqueur, and two types of cheese making this boozy dessert a grown-up treat.
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Grilled, salmon skewers marinated in honey, soy sauce, and ginger. A delicious appetizer that won't have you missing your own party to prepare.
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Stir-fried ground pork with ginger, garlic, onions, carrot, and celery get a surprise addition of diced watermelon before being wrapped in iceberg lettuce leaves for a fun meal.
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Try this tasty and colorful vegan apple mango chutney, seasoned with cinnamon, cardamom, and chili. It's just so simple and easy to make in your Instant Pot®!
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A mixture of eggs, milk, vanilla and a pinch of salt is heated, then stirred together with bananas and vanilla wafer cookies for a slightly crunchy, fruity pudding.
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Get Ice Cream Flower Pot Desserts Recipe from Food Network
Ingredients: cake, cream, chocolate