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This recipe is by Craig Claiborne And Pierre Franey and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Vegan Chickpea Crab Cakes Recipe from Food Network
cooking.nytimes.com
There are a lot of ingredients in this bright and bold-tasting pork salad recipe; they add up to a vibrant dish you can serve warm or at room temperature to a spice-loving crowd Lean pork tenderloin is marinated with chiles, ginger root and cilantro, grilled or broiled, then combined with cabbage, fresh herbs and nuts and coconut for richness A bit of reserved marinade serves as the dressing
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This decadent gluten-free brownie recipe can be used with any frozen berries you have on hand.
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End your meal with this chestnut and apple ciambella recipe by chef Mario Batali.
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Michael Zee lends us his recipe for Matcha Hong Kong Egg Waffles.
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I've had this recipe for years. It goes together quickly and everybody loves it! Best if prepared the day before serving.
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Frosted molasses bars made with raisins and a coffee flavored icing. Dee- licious!
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These carrot muffins made with chickpea flour, molasses, and applesauce are a delicious breakfast or lunchbox treat with warm fall spices.
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First you saute onion with cinnamon and cumin. A very happy beginning. Then you stir in tomatoes, fresh shelled peas and coconut milk perfumed with chili powder, coriander, and turmeric. Simmer until peas are tender.
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Three different types of cheese, plus sour cream and egg yolks, make this recipe especially rich.