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cooking.nytimes.com
This recipe is by Kay Rentschler and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Everything you love about a Mojito except the rum!
www.chowhound.com
Learn to make easy apple crisp with a buttery, crunchy oat topping. Chowhound's recipe includes simple, step-by-step instructions, an ingredients list, and a...
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This dressing with avocado, lime, and ranch seasoning works as a salad dressing or a dip for veggies. Feel free to reduce the garlic amount if you're not a huge garlic fan.
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Sauteed smoked sausage, red bell pepper, and fresh pineapple with sweet chili garlic sauce are served over hot cooked rice.
www.delish.com
This is a refreshing, complex, and fruity sorbet. The mixture can be made with either cherry juice or pomegranate juice.
www.simplyrecipes.com
Mexican street corn is a staple of summer and it's easy to make at home! Top char-grilled corn on the cob with a tangy, creamy sauce, sprinkle with crumbled cheese and dive in. Make this for your next backyard cook-out!
www.delish.com
Recipe for Coffee-and-Cream Coffee Cake, as seen in the April 2008 issue of 'O, The Oprah Magazine.'
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Apples, cranberries, and crystallized ginger are simmered together, creating a spicy and sweet relish to use during the holiday season.
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Devil's food cake mix is dressed up with chocolate pudding mix, Kahlua® liqueur, and orange zest in this dark and moist Bundt® cake.
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Corn muffin mix is the base for this casserole incorporating whole corn kernels with creamed corn and sour cream for a side dish to serve with ham or turkey.