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Beef stew meat and onion are seasoned with paprika and brown sugar in this traditional Hungarian dish.
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A flavorful stock is the key to successful vegetarian cooking. Carrots, celery, onion, scallions, garlic, parsley, thyme and bay leaf are combined to create 2 quarts of this versatile stock.
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These paleo and vegan sunflower banana muffins are also egg-free, made with bananas, flax seed meal, coconut flour, and sweetened with maple syrup.
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This recipe is by Bryan Miller and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Easy stovetop chicken stew with tomatillo sauce, potatoes, corn, and peppers. Perfect for a late-summer dinner.
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In Arizona, you can find traditional Native American foods on some menus, including this Indian fry bread served at the Hyatt Regency Scottsdale Resort and Spa.
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Orange juice and lemonade concentrates blend with a simple syrup, pineapple juice, and mashed bananas in the base for a tasty slush.
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This beautiful rice is infused with onion, a few bay leaves and peas while it simmers and cooks on the stove. The result is a fragrant and very pretty rice pilaf. Serves four.
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A creamy chocolate pudding using tofu.
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Tea-infused vermouth mixed with applejack, lemon juice, and soda water for sparkle.