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This recipe is by Trish Hall and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This African twist on a southern favorite has collard greens slowly simmered with peanut butter and flounder fillets.
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Candy bars and apples are folded into a creamy mixture of pudding and whipped topping in this dish.
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Ice cream, hot fudge and nuts are layered in a graham cracker crust.
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Get Walnut Chicken Recipe from Food Network
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This brisket is marinated for 24 hours, then cooked in beer until tender. It's great to use on sandwiches with a little barbeque sauce and coleslaw.
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cooking.nytimes.com
Cookies made with peanut butter seem to keep getting better, especially as we learn to appreciate salty desserts The peanut-butter-and-jelly sandwich cookie recipe here was inspired by a nearly savory PBJ dessert at Momofuku Ssam Bar a couple of years ago.