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Get Cannoli with Chocolate Drizzle Recipe from Food Network
Get Cannoli with Chocolate Drizzle Recipe from Food Network
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Tempeh, bell peppers, and 3 kinds of beans simmer in a tasty, garlicky spice mix to make this vegan chili just perfect for chilly evenings.
Tempeh, bell peppers, and 3 kinds of beans simmer in a tasty, garlicky spice mix to make this vegan chili just perfect for chilly evenings.
Ingredients:
beans, cayenne pepper
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Super easy 15 minute meal! If you're interested, here's a video of behind the scenes as I cook this dish live on TV-I'll give you a tour of the studio kitchen...
Super easy 15 minute meal! If you're interested, here's a video of behind the scenes as I cook this dish live on TV-I'll give you a tour of the studio kitchen...
Ingredients:
mussels, bay scallops, cooking oil, curry, lemongrass, seafood, fish sauce, sugar, mung bean, basil leaves, lime
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Get Roasted Chicken Breast with Marmalade Recipe from Food Network
Get Roasted Chicken Breast with Marmalade Recipe from Food Network
Ingredients:
chicken breasts, canola oil, orange marmalade, tangerines, honey, lemon, vanilla bean, butter, cloves, romaine, lemon halved
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This vegan pad Thai soaks kelp noodles, bean sprouts, baked tofu, and crunchy veggies in a tangy chile-tamarind sauce featuring flax seeds.
This vegan pad Thai soaks kelp noodles, bean sprouts, baked tofu, and crunchy veggies in a tangy chile-tamarind sauce featuring flax seeds.
Ingredients:
soy sauce, rice vinegar, lime juice, coconut oil, tamarind, garlic, ginger, chile, cabbage, carrots, daikon radish, red bell pepper, onion, water, flaxseed meal, peanut butter, chili powder, salt, sugar substitute, noodles, bean sprouts, green onions, peanuts, cilantro
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With a plastic brain mold, you can make a delicious shrimp cocktail gelatin mold that is almost too creepy to eat! Serve with assorted crackers, baguette slices, cucumber slices, and celery sticks.
With a plastic brain mold, you can make a delicious shrimp cocktail gelatin mold that is almost too creepy to eat! Serve with assorted crackers, baguette slices, cucumber slices, and celery sticks.
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Get Blue Corn Chip Nachos with Pepper Jack Cheese Recipe from Food Network
Get Blue Corn Chip Nachos with Pepper Jack Cheese Recipe from Food Network
Ingredients:
corn chips, black beans, beans, chili, jack cheese, sour cream, chili powder, scallions, pickled jalapeno, plum tomatoes
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Elegant phyllo packets that happen to be vegetarian.
Elegant phyllo packets that happen to be vegetarian.
Ingredients:
vegetable oil, ramps, asparagus, rib celery, carrot, spring onion, fava beans, shiitake mushrooms, cloves, dry white wine, phyllo dough, parsley, thyme
cooking.nytimes.com
Harira, a savory Moroccan soup made with dried legumes — lentil, chickpeas, fava beans — is traditionally cooked with lamb or lamb broth, but this version is vegetarian Though it is typically eaten to break the fast during Ramadan, it is served throughout the rest of the year as well The soup tastes best the following day, when flavors have melded, but may thicken when refrigerated
Harira, a savory Moroccan soup made with dried legumes — lentil, chickpeas, fava beans — is traditionally cooked with lamb or lamb broth, but this version is vegetarian Though it is typically eaten to break the fast during Ramadan, it is served throughout the rest of the year as well The soup tastes best the following day, when flavors have melded, but may thicken when refrigerated
Ingredients:
olive oil, onion, garlic, ginger, black pepper, turmeric, cumin, cayenne, saffron, cinnamon, tomato, celery, cilantro, brown lentils, lentils, fava beans, vermicelli
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Get Vanilla Berry Yogurt Parfaits Recipe from Food Network
Get Vanilla Berry Yogurt Parfaits Recipe from Food Network
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This Lalla Rookh recipe is an adult ice cream sundae with a hidden booze-filled center, topped with a dollop of whipped cream.
This Lalla Rookh recipe is an adult ice cream sundae with a hidden booze-filled center, topped with a dollop of whipped cream.
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 20 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Christine Muhlke and takes 20 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.