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www.allrecipes.com
Black beans absorb other flavors superbly, so try to leave this for at least 20 minutes before serving to allow the different flavors to blend together.
www.allrecipes.com
Canned green beans and white corn are mixed with onion and green pepper, mixed with cream soup and baked with a cheesy topping.
www.allrecipes.com
Chicken, potatoes, onion, chicken broth, cream and seasonings all simmered in bacon drippings with dumpling dough and crumbled bacon.
www.allrecipes.com
Curry powder and crushed red pepper add a dose of spice to this thick garbanzo bean, potato, cauliflower, and squash stew.
www.chowhound.com
Rich, earthy chicken livers mixed with sherry, hard-boiled eggs, and lots of black pepper.
www.allrecipes.com
Red, green, and yellow peppers marinated in a mixture of herbs and oils. Serve with toasted Italian or French bread slices.
cooking.nytimes.com
You don't have to use wild mushrooms, of course, but if you can get chanterelles — oh man It takes a bit of time at the stove, but when the quesadilla is done, you have a great handheld food that is, among other things, very kid friendly.
cooking.nytimes.com
These corncakes are tasty little gems — crisp and pebbly with bits of corn and lacy around the edges The crème fraîche and caviar are charming if you have them, but don’t let a lack of caviar prevent you from making the cakes You’ll be just as happy eating them plain or with dollops of crème fraîche and chives
www.foodnetwork.com
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www.delish.com
The bright color and taste of mango adds a lift to the classic coconut cream filling in this tart recipe. Randomly placed swirls of cream and spirals of mango add an elegant flourish.