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This almond-flavored cake recipe features an apricot filling and cream cheese frosting, both of which are spiked with amaretto.
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I don't really care for stuffed green peppers, but I have found that I really like them with yellow, orange, or red peppers. The salsa gives these an added kick.
cooking.nytimes.com
These are fairly high-brow nachos, topped with a mountain of soft, spicy, chile-braised short ribs run through with rivers of molten cheese, above hillocks of guacamole; soft mounds of salsa; creamy pools of sour cream They're a little more halftime show than Super Bowl, and that's okay: The showmanship here is matched by the flavor.
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An easy vegetable stew recipe with Mexican flavors. You will need butternut squash, carrots, canned pinto beans, plus almonds and sesame seeds for thickening.
cooking.nytimes.com
This savory French-Canadian meat pie combines ground pork and warm spices with chunks of braised pork shoulder and shreds of chicken or turkey But you could make it with leftover brisket, with venison, with smoked goose or ham Traditionally it is served with relish or tart, fruity ketchup — I like this recipe for cranberry ketchup best, though I use a splash of fresh orange juice instead of the concentrate it calls for. “I’ve never had a slice of tourtière and spoonful of ketchup and not liked it,” David McMillan, the bearish chef and an owner of Joe Beef in the Little Burgundy section of Montreal, told me
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Get Barbecued Beef with Lemon Grass and Noodles Recipe from Food Network
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A taste of the Caribbean. The main ingredients are callaloo leaves, or spinach, and okra. Both were originally brought from Africa in the seventeenth century. Serve piping hot with slices of avocado pear and hot bread..
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This mixture of zucchini, corn, tomatoes, and poblano pepper can be served as a side dish or eaten with warm tortillas as a main course.