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Fresh lemon zest, poppy seeds, and heavy whipping cream combine in these tasty almond and coconut flour muffins, which are keto-friendly.
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This recipe is by Kim Severson and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Dal--Indian Split Pea Soup and Fresh Tomato Relish Recipe from Food Network
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This 100% whole wheat bread gets an extra chewy crunch from toasted pumpkin seeds and sunflower seeds.
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Here is a chunky relish of cabbage and bell pepper commonly served in the South with salty cold cuts and meats It couldn’t be simpler: simmer chopped vegetables for 15 minutes in a spiced brine — we use judicious amounts of clove, allspice, cinnamon and toasted coriander — and pack into jars We tip the balance more toward green tomato than cabbage when green tomatoes are available because we love the tomatillo-like flavor of a green tomato — a near-apple flavor, but without the sweetness
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This recipe is by Sara Dickerman and takes 3 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: celery, watermelon, cucumber, salt, sheep
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Why make this classic dip with dried onion soup mix when it's almost as easy, and far more delicious, to make it from scratch?
Ingredients: neutral oil, onion, sugar, sour cream
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A basic bread stuffing which incorporates a generous amount of chopped celery, onion and seasonings yielding enough to dress a 10 to 15 pound turkey.
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Fresh flavors and an appealing look enliven this dessert.
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Get Oatmeal-Fennel Seed Cookies Recipe from Food Network
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Shredded chicken is baked with a creamy poppy seed sauce and topped with a crunchy, melty crust of buttery crackers.