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This recipe was originally created by a man called Monchito in Puerto Rico in 1954. Coconut, pineapple and rum blended with cream and ice.
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The filling - kidney beans and lots of celery, carrots, green pepper tomatoes, and onions flavored with chili pepper and vinegar. When this is hot and savory, spoon into hollowed out Kaiser rolls and dig in.
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This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef The vegetarian version works well, and it’s also easier to make If you prefer a very firm tofu, take the extra time to weight it as directed in step 1
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This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Sugar, spice, and rum (if you like) with coconut and whole grain bread make a rich and delicious bread pudding.
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This hot fudge sundae is nothing close to what you grew up with That’s a good thing Here, you’ll mix up a dreamy concoction of cream, bananas, rum and frozen Heath bars, run it through an ice cream maker, and then douse it in a rich chocolate-butter sauce
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A simple cream cheese pie baked in a graham cracker crust and topped with succulent strawberries and blueberries.
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An easy summer salsa recipe of fresh corn, tomatoes, avocados, and cilantro.
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The muffins you get from this recipe using all-purpose and whole wheat flour are great while still warm from the oven!