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A rich peppermint Bavarian cream filling is poured into a chocolate crust for a festive holiday dessert, perfect for your Christmas table!
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Get No-Bake Banana Pudding Pie Recipe from Food Network
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ORE-OMG, you'll flip for this dessert.
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Get Pecan Sandies Recipe from Food Network
cooking.nytimes.com
This simple stir-fry is a dish to throw together when you want something like fried rice but don’t have any cooked rice at hand Begin soaking the noodles before you begin to chop the vegetables, and they’ll be ready to stir-fry when the other prep is done.
cooking.nytimes.com
The vegan chef Jenné Claiborne grew up in suburban Atlanta, where she developed a love for the teriyaki chicken stir-fry at Panda Express After she became vegan, she recreated the flavors of her teen-age craving, using dates and soy sauce to produce the flavor of teriyaki sauce If you don’t have chickpeas on hand to add heft to the vegetables, replace them with tempeh, tofu, edamame, jackfruit or mushrooms
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This is an easy vegetarian tofu vindaloo similar to the kind found in Indian restaurants.
cooking.nytimes.com
This sauce is a tomato jam that tastes more like a richly spiced ketchup A long simmer is important This is inspired by a recipe for a delicious tomato jam in the chef Matthew Kenney’s cookbook, “Matthew Kenney’s Mediterranean Cooking.” My version is not as sweet as his; I decided to call it ketchup rather than jam because to me, it tastes like a richly spiced ketchup, with sweet and sour flavors and a little kick from the cayenne
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Thin-sliced herbed pancakes are the "noodles" in this flavorful broth. Both light and hearty, it's a nice bridge from summer to fall.
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Easy empanadas are made with store bought pie crust and filled with seasonal vegetables.
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Get Asian Chicken Skewers Recipe from Food Network
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Get Beef Tagine Recipe from Food Network