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Canned chickpeas help you create this delicious, restaurant-quality, falafel dish in just 30 minutes.
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If you're a stuffed mushroom connoisseur, this is a must try! These practically melt in your mouth and are always a hit when I've served them to family and friends. The filling can also be used to stuff chicken breasts or fish.
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This rémoulade recipe mixes the classic French ingredients with Asian soy sauce and Louisiana hot sauce.
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The Out of State pairs tequila with carrot purée, sweetened by agave syrup that has been infused with makrut lime leaf.
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This is a easy, sweet but tangy glaze that goes perfectly with ham.
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An elegant Academy Awards cocktail recipe, with sparkling wine, Pernod, orange, and spices.
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Jalapeno pepper slices are muddled with cucumber syrup and mixed with vodka and lime juice in this refreshing and spicy cocktail.
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This recipe is by William Grimes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: water, lemon juice, oranges, sugar, rum, orange
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An easy hot sauce recipe that gets deep, smoky flavors from guajillo chiles, mustard seeds, and chipotles in adobo sauce.
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This recipe is by Nancy Harmon Jenkins and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Chipotle Tri-Tip Recipe from Food Network