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To vary the filling here, use 4 pounds of stone fruit (peaches, nectarines, and apricots) cut into large wedges; or 4 pounds of plums, cut into 1-inch cubes; or 6 pints of blueberries plus 2 tablespoons of fresh lemon juice.
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Blend up this homemade salsa roja with tomatoes, serrano chile peppers, garlic, and cumin to use as a sauce for enchiladas or wet burritos.
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Filled with chili seasoned potatoes, chorizo and scrambled eggs, these morning burritos are a fun and lightly spicy breakfast, designed to fill you up and get you excited for the day! Green salsa balances out the richness of the filling with its tangy, fresh flavor.
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The flavors of pineapple, coconut, and orange make this recipe perfect for cake on a hot summer day!
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An easy and delicious recipe for honey snaps using golden syrup, a liquid sweetener known in England and prized for its toasty flavor.
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Squash blossoms make a tasty treat! These zucchini blossoms are fried and can be stuffed with cheese for a delicious snack.
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A sweet rhubarb filling is baked on a buttery crust creating a bubbling rhubarb crisp just like grandma used to make.
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A nice tri-tip roast, seasoned with a 4-peppercorn crust, is just the right size for a small dinner party. Use veal or some other rich stock to make a luscious sauce from the pan drippings.
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Fried chicken and boiled potatoes simmer together in an unusually delicious gravy fragrant with cloves.
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This super easy scallion pancake makes a deliciously different breakfast or snack, like a sesame-scallion crepe wrapped around fluffy pork floss and a perfect...
cooking.nytimes.com
Green pistachio filling and tangy raspberries make a great flavor combination in this delicious tart Consider serving it with a scoop of vanilla ice cream or a spoonful of crème fraîche.
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Light, cheesy pillows of pasta with a hearty sauce.