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Fresh lemon and a touch of lavender bring delicious flavor to these light and moist cupcakes that are topped with a creamy lemon frosting, making them a perfect summer dessert.
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This vegan carrot soup is perfect for Easter or any other time of the year! Sweet potato gives it a rich and creamy texture without a lot of calories.
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Black beans and rice, with bell pepper and chili powder, are a Texas-inspired version of beans and rice even meat-eaters will like.
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Here's our quicker version of the long-cooking Moroccan tagine. Here, as in the more traditinal method, moist chicken, plump dried fruit and aromatic spices meld together and form an enchanting sauce.
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Asian-inspired flavors of peanuts, soy sauce, lime juice, and fresh ginger take a refreshing coleslaw in a different direction.
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When baking these bacon-and-scallion-flecked corn muffins Nick Fauchald prefers the grill to a conventional oven because the muffins absorb some of the grill's great smoky flavors.
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Get Sweet and Spicy BBQ Sauce (Texas Style) Recipe from Food Network
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Red, green and yellow bell peppers are lightly sauteed along with a succession of zucchini, yellow squash, mushrooms and garlic. Add chopped tomatoes and serve over freshly boiled pasta.
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Brown sugar and lemon-baked pear halves filled with a brandied nut stuffing and topped with liqueur-scented whipped cream. Pretty enough, light enough, and easy enough for any occasion.
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An electric pressure cooker speeds up the cooking time on this weeknight chicken dish served with a mildly spiced salsa lime sauce and rice.
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Rich, creamy beef stroganoff has plenty of sour cream and mushrooms. Serve this hearty classic dish over cooked extra-wide egg noodles.
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Get Paccheri Pasta with Cauliflower and Spinach Recipe from Food Network