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Get (Web Exclusive) Round 2 Recipe: Bean Chili Quesadilla Recipe from Food Network
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Here is a heavily-loaded platter of shredded pork inflected with the flavors of cumin, coriander and lime, layered with tortilla chips and sliced radishes, flecks of scallion and leaves of cilantro, drifts of shredded cheddar and lime-scented sour cream, to be accompanied by hot sauce, napkins and beer It is football-watching food, but doubles nicely as dinner for teens, young adults, anyone interested in the inhaling of the delicious The pork is an all-day affair, requiring five to seven hours of roasting in a low oven so that the meat achieves a collapsing sweetness beneath a burnished crust
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This recipe is by Alice Hart and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken breasts, three kinds of beans, and the surprise ingredients of brown sugar and Asian-style chili black bean sauce make this slow cooker chicken chili stand out.
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Get Strawberry Shortcake Ice Cream Cake Recipe from Food Network
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If you like shoveling mounds of cookie dough into your face, you're going to love this cake.
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It’s easy to find an occasion to serve this cake — breakfast, brunch, lunch, dinner or snacktime will do The dominant flavor here is the berries Don’t be tempted to increase the amount of walnuts in the topping — scarcity makes them even more delightful.
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Harira, a savory Moroccan soup made with dried legumes — lentil, chickpeas, fava beans — is traditionally cooked with lamb or lamb broth, but this version is vegetarian Though it is typically eaten to break the fast during Ramadan, it is served throughout the rest of the year as well The soup tastes best the following day, when flavors have melded, but may thicken when refrigerated
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Get Super-Stuffed Monte-Cristo Sandwiches Recipe from Food Network
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Get Carrot Cupcakes with Cream Cheese Frosting Recipe from Food Network
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Get Dark Chocolate Peppermint Pattie Cake Recipe from Food Network
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For anyone who comes home from the farmers' market with an overabundance of stone fruits, this pie from pastry chef Lori Baker is the answer.