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Cilantro and hot sauce flavored black bean cakes topped with fried eggs and tangy avocado sour cream add Mexican flavor to breakfast.
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With a sweet topping and filling, this baked peach cobbler upside-down pound cake is sure to a be an impressive dessert at any party or potluck.
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Flank steak is mixed with black beans, tortilla chips, and lettuce and topped with avocado cilantro dressing, creating a flavorful beef bowl.
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This recipe is by Nancy Harmon Jenkins and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Coconut Cupcakes with Chocolate and Almonds Recipe from Food Network