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Here's a pink drink that's fruity and different, with peach, watermelon, orange and pineapple flavors.
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Cantaloupe is pureed with orange juice, lime and cinnamon to create this chilled soup. Serve garnished with a sprig of fresh mint.
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Get Toasted Cider Recipe from Food Network
cooking.nytimes.com
My usual method for roasting peppers is to sit each pepper on an open flame, letting the skin turn black and ashen in spots It’s time-consuming, especially if I’m roasting more than four peppers at once (I have a four-burner stove), so I blacken them all together under the broiler (You could also use a grill.)
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I came up with this after my red peppers ripened in the garden. Also, I had a bunch of green tomatoes that I harvested at the end of the season. The filling...
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This dish is a colorful side dish or a perfectly balanced main course. Top it with guacamole and sour cream for extra southwestern flair.
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Rum and a blend of liqueurs served in a tall glass make a wonderful tropical drink.
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Butternut squash, sweet potato, red peppers, and Yukon Gold potatoes are roasted with olive oil, balsamic vinegar, and herbs in this easy side dish.
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A German inspired strudel stuffed with roasted veggies, feta cheese, and olives instead of apples. It's fairly simple to make, as long as you're careful when...
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Crowd-pleasing holiday eggnog pound cake with eggnog, dried cranberries, brandy, nutmeg and orange zest.