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Get Pineapple Honey Lemonade Recipe from Food Network
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With pomegranate juice, apples, and raisins, this sauce is tasty on so much more than poultry.
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Serve this with our Lemony Kale Salad for dinner, or on its own for a light lunch.
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This recipe is by Molly O'Neill and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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For this sandwich, you can also pan-fry the mushrooms, which give this sandwich a somewhat meaty quality But in this case I used the toaster oven to roast the mushrooms You’ll need only half of the roasted mushrooms for 1 sandwich but you’ll find a good use for the rest of them, I’m sure.
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3 methods for making homemade Tomatillo Salsa Verde, a delicious Mexican green salsa made with roasted tomatillos, chile peppers, lime juice, cilantro, and onion.
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Here’s a cocktail that’s both a tribute to my mother (who loved whiskey sours laced with amaretto) and to my favorite flavors of the Christmas season: clementines, cinnamon and cloves Juice the clementines a day in advance to save yourself some trouble on the holiday.
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These buffalo-style fries are the perfect vegetarian sub for spicy wings.
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Inspired by Ben and Jerry's Coffee Heath Bar Crunch ice cream, this coffee-infused ice cream is mixed in with chopped Heath Bar toffee.
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Get Spaghetti Squash Carbonara Recipe from Food Network
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A derivative of the more typical preparation, which utilizes thighs (skin included), this recipe infuses simple, delicious Japanese flavors into the popular but...
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Get Chipotle Chilaquiles Recipe from Food Network