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These appetizer meatballs with a sweet and sour sauce are ready to serve in ten minutes!
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Chef Andy Glover of Mission Estate Winery used smoked pork, but prosciutto is also tasty.
cooking.nytimes.com
This is refrigerator jam, allowing you to skip the fuss and time of canning Here, you’ll use a method from Christine Ferber, one of France’s eminent jam makers She calls for macerating the fruit in sugar overnight so the juices release, then straining the liquid from the bowl and cooking that down to a syrup before re-adding the fruit
Ingredients: lemon, nectarines, lemon verbena
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There are a ton of good vegan mayonnaise recipes out there. But I keep coming back to this recipe I adapted from a vegan camp I went to about ten years ago. It...
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Pineapple juice, apricot nectar and limeade concentrate are combined with lemon-lime soda.
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I'm still on my grape seed flour kick and made these yummy Gluten Free Cabernet Cookies the other day which were "all gone" quite quickly. If you like the combination...
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This raw spin on a classic chocolate pudding replaces dairy ingredients with coconut for a satisfying dessert.
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Get Healthy Chocolate-Chia Pudding Pops Recipe from Food Network
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This boozy concoction is sweet and sassy—just like the state it's named for.
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Southern Comfort® and peach schnapps deliver a new twist for the traditional mint julep that's perfect for derby parties.
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Get Let's Live Forever Cocktail Recipe from Food Network
Ingredients: pear nectar, liqueur, vodka, garnish
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Eggnog is diary-free, egg-free, sugar-free, and guilt-free thanks to this recipe that calls for agave nectar, cashew milk, and nutmeg.