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This recipe is really moist and wonderful in flavor. It's our favorite!
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Tomatoes, mozzarella cheese, basil, and bagel chips are mixed together with olive oil in this quick and easy bruschetta salad.
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This cheese- and tortilla-filled frittata is topped with a homemade tomato salsa flavored with smoky poblano peppers.
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An inexpensive chuck roast becomes an elegant dinner with a simple herb crust and a smooth and creamy horseradish sauce.
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Pineapple and orange juice are mixed with 3 kinds of rum and apricot brandy.
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Instead of wine, this juicy sangria is made with hard cider spiked with lemon juice and apple brandy.
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Passion fruit juice and lime juice mixed with rum and a little grenadine. That sounds good.
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This ricotta cheesecake is similar in style to an American cheesecake, but is much lighter. Enjoy.
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Get Cactus Sorbet Recipe from Food Network
cooking.nytimes.com
This sweet, spicy and fragrant chicken soup, called curry mee, is a happy contrast of hot broth, springy noodles and a madness of garnishes Coconut milk has a particular weighty creaminess, called lemak, that can make some curries and soups too rich Here, a combination of coconut milk and half-and-half is used to balance the broth.
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This Greek recipe comes from Crete. It is a filled cookie with a filling of walnuts, almonds, sesame seeds, and honey.
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A delightful banana oatmeal bread baked in the bread machine.