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A vegetarian black bean and cheese enchiladas recipe with red chile salsa.
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With tarragon, chervil, and parsley, this bearnaise is very flavorful. Bearnaise is a creamy and elegant sauce that is wonderful with grilled steak, poached salmon, or roasted vegetables.
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Creme fraiche is a thickened, slightly tangy cream, and lends a mellow smoothness to sauces that cannot be replicated. Here it blends with garlic and mushrooms in a sublime sauce over chicken.
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This recipe is by Matt Lee And Ted Lee and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Dena Kleiman and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Nobody will believe red kidney beans are used in this deliciously moist raspberry and almond meal cake that's gluten free to boot!
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Get Spring Vegetable Salad with Horseradish and Lemon Vinaigrette Recipe from Food Network
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You must find some time to make these cookies because are simply delicious; one of my best friend's favorites. They are classic sugar cookies with the blended flavors of vanilla, anise and rum.
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Silken tofu replaces both the eggs and dairy in this traditional pie with an untraditional twist.
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Really good crunchy cookie. I got this recipe many years ago from my grandmother.
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A sweet rhubarb filling is baked on a buttery crust creating a bubbling rhubarb crisp just like grandma used to make.
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Try this old family recipe from Ireland's County Cork next time you want a loaf of soda bread.