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Five cans of beans are mixed with bell pepper, onion, and celery and tossed in a simple dressing for a delicious marinated bean salad.
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Ground pork and firm tofu take on the flavors of hot bean sauce, garlic, ginger, and sesame oil in this quick-cooking dish.
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Grilled kernels of fresh corn add their smoky taste to a quick salad that contains black beans, cilantro, and an easy dressing.
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Summer's bounty of blueberries, raspberries, and strawberries star in this creamy summer treat made easy with yogurt and instant vanilla pudding mix. Then there's the cereal surprise! Served for either breakfast or dessert, the result is guaranteed delicious.
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Rich chocolate paired with raspberries--this cake is moist and fudgy. For a special treat, garnish it with fresh raspberries!
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This zucchini bread is made with both whole wheat and all-purpose flour and flavored with lemon juice.
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This recipe is by Julia Moskin and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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The ambrosial pairing of chocolate and almonds distinguishes this bread machine recipe that also calls for cocoa and almond extract. Slather a slice with a delightful orange butter.
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Chocolate bread pudding made with baguette, cream and chocolate chips is steamed then allowed to rest overnight and served with a warm stovetop chocolate sauce.
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A buttery brown sugar and cinnamon mixture is swirled into a white cake and topped with a glaze in this recipe for Cinnabon® roll cake.
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Rhubarb and raspberry crumble with toasted macadamia nuts and dark chocolate is a gourmet twist on the traditional crumble recipe.