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Blend jalapeno pepper, cilantro, green onion, garlic powder, and black pepper with sour cream for a creamy homemade hot sauce.
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This recipe is by Nancy Harmon Jenkins and takes 10 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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A quick and easy peanut butter bar. It's a peanut lovers dream come true.
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This is a yellow cake. Peanut butter and milk chocolate are spread over the cake, making it a peanut butter candy cake.
cooking.nytimes.com
This fragrant beef stir-fry is an adaptation of one found in Fuchsia Dunlop's “Revolutionary Chinese Cookbook,” whose subject is the food of Sichuan’s less celebrated eastern neighbor, Hunan province Cumin, a spice rarely used in Chinese cooking, chiles, chile flakes and garlic create a heated yet sophisticated flavor profile.
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Even better home made!
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Peanut butter and marshmallow creme are the key ingredients in this cooked fudge.
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Melted candy bars and peanut butter in a fluffy frozen no-bake pie.
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Peanut butter cookies that stay soft with a good flavor but not too sweet! You won't make another recipe after this one!
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A chocolate cookie with a surprise peanut butter center.