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Soft tortillas, layered with a mixture of refried beans and processed cheese food, are wrapped around crisp taco shells in this fun idea for taco night.
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Great textures and tastes in this salad of chickpeas, chopped apples, and nuts. A creamy honey-mustard dressing adds yet another taste dimension.
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Green lentils and kidney beans are tossed in a light vinaigrette for a vegan, protein-packed salad. Bring to your next gathering or pack it for lunch!
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A delicious chilled salad of white kidney (cannellini) beans and shrimp with a zesty herbed dressing. This may be eaten immediately, but is best when left refrigerated several hours, or overnight.
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This recipe makes pecan-filled chocolate cookies that are low in sugar.
cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These yeasted dinner rolls derive special flavor from beer and a hint of cinnamon and honey. This recipe is for the bread machine.
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Get Toasted Coconut Brownies Recipe from Food Network
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Get Meyer Lemon Curd Tart Recipe from Food Network
cooking.nytimes.com
In Italy, bricklayers and plutocrats alike eat the same thing for lunch: panini, sandwiches layered with meat and cheese and flattened between two searing griddles Today they're almost as common as cappuccino in America, albeit much cheaper and easier to make One affordable panini press, and you're on the fast track to the perfect party food.
www.chowhound.com
Thin, buttery cookies loaded with chocolate chips.