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This moist and easy mango cake is the result of yellow cake mix and mango baked together and topped with homemade mango glaze.
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Simple dressing of rice wine and olive oil. Simple salad of fresh spinach, tomatoes, mushrooms and hard-cooked eggs. Simply fabulous. Serves four.
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The flavors of summer come alive in these colorful grilled kebabs with bell pepper, zucchini, and pineapple, with a kick from Sriracha and sweetness from honey.
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This ruby red hibiscus syrup has sweet, tart, and floral accents that will add extra zing and beautiful color to your homemade cocktails.
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Marinated grilled chicken breast, grilled sliced pineapple, red onion, and lettuce are sandwiched between sweet Hawaiian bread rolls.
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This is a fabulously simple and delicious punch. It has only 2 ingredients!
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I wanted to create a vegetarian chili that is deeply flavored with real chiles, and spicy enough to make smoke come out of your ears. I think I’ve finally cracked...
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An unlikely combination of tuna and refried beans, but one that is sure to be a hit! Tostada shells, covered with refried beans and topped with a zesty tuna salad, shredded lettuce, and avocado. Quick, too!
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Simple deviled eggs with curry flavoring and sweet pickle relish get a cheerful yellow color from the curry.
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This light, fresh Mexican coleslaw is made with a Granny Smith apple and jalapeno pepper, and pairs well with shrimp or fish tacos.
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This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.