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Coconut milk, coconut flour, macadamia nuts, and overripe bananas are a special combination in this Hawaiian-inspired banana bread recipe that makes 3 loaves.
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This recipe is by Regina Schrambling and takes 45 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This easy pasta recipe has a pesto made of spinach, pine nuts, and Parmesan cheese that's tossed with fusilli pasta.
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Espresso, cocoa powder, a hint of cayenne, and frothed Almondmilk make a warming, dairy-free latte for a chilly day.
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Get Macadamia Nut Brittle Recipe from Food Network
Ingredients: sugar, water, butter, nuts
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This cake uses yellow cake mix, instant pistachio pudding and it's covered with a pistachio flavored whipped topping.
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Garlic and prosciutto are quickly fried together and tossed with spinach and basil leaves for a great summertime salad.
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Still great after all these years! Chex® party mix has been a party staple for 50 years.
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This fresh pesto is made from the flowery stems of garlic bulbs.
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This fresh and bright Hawaiian ahi tuna salad can be served as an appetizer or a summer entree. It is traditionally made with a stringy seaweed called limu ogo and inamona, ground roasted kukui nuts.