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Get Espresso Caramel Bars Recipe from Food Network
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Tahini paste is added to the crust and top of this pumpkin-flavored cheesecake that's definitely a unique twist on the classic dessert.
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A rich cheesecake is topped with white chocolate mousse and vanilla bean whipped cream in this decadent Cheesecake Factory® copycat recipe.
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Satisfy hungry holiday guests with this mouthwatering crab dip from chef Emeril Lagasse's "Emeril's Potluck" cookbook.
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This recipe delivers three components -- seasoned ground beef, mango salsa, and black beans with rice -- to be used for filling soft taco shells.
cooking.nytimes.com
In this recipe for a Thai-inspired salad, made for a 6- to 8-quart electric pressure cooker, crispy pork, flavored with fish sauce and lime, is paired with sweet and juicy pomelo (or use grapefruit) and heady fried garlic chips If you’d rather make this in a slow cooker, you can; it'll take 5 to 7 hours on high (You can also make it in a stovetop pressure cooker, by trimming a few minutes off the cooking time
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Get Miso Noodles with Seared Ahi Tuna Recipe from Food Network
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These chocolate chip-pumpkin muffins use a DIY homemade gluten-free flour mix.
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Similar to Malaysian laksa, this is a delicious soup that is chunky enough to make a meal. It's gentle heat and exotic, aromatic flavour make it perfect for a...
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Chef John gives you all the tips and tricks you'll need to produce a flavorful and moist meatloaf in his recipe for bacon-wrapped buffalo meatloaf.
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This stir-fry has hot (red pepper flakes), sour (vinegar), sweet (honey) and bitter (escarole) elements Escarole goes by a few names, including broad-leafed endive and Batavia endive (In France it is just called Batavia)