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There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas
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This savory blend of frozen hash browns, sour cream, and Asiago cheese makes a great potato side dish. Try it for breakfast, too!
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Get Vanilla Bean Hazelnut Cupcakes Recipe from Food Network
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I first learned to make these during my university years and I won't say exactly how long ago that was! Sharon Giardetti, my room mate and dear friend, used...
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This fun veggie tray shaped like a lion is easy to make and is perfect if you are looking for cute ideas for a jungle party or zoo outing.
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Sandwich sweet, creamy chocolate hazelnut spread between two soft, fresh-baked chocolate cookies for a tasty treat.
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Get Pull-Apart Gingerbread Man Recipe from Food Network
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This is the traditional Floridian pie, except made with less fat. It is delicious!
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This super moist and delicious banana bread is easy to make, and a great go-to snack for the entire family.
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Get Angel Food Cake with Chocolate Hazelnut Frosting Recipe from Food Network
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This hearty one-skillet dinner with chicken, kale, and sun-dried tomatoes makes a perfect busy weeknight meal.
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Get Hazelnut-Chocolate Linzer Cookies Recipe from Food Network