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This bok choy salad gets its crunch from ramen noodles and toasted almonds. It is then tossed with a balsamic vinaigrette and soy sauce dressing for a flavorful salad.
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Deep, dark, dense chocolate brownies have buttery chunks of macadamia nuts.
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I actually saw something similar in a fantasy/sci-fi book by Stephen Burst which I decided to adapt to real life one night when wanting to do something different...
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A cool seafood salad that's a real treat for potlucks. Salad shrimp, crab meat, hard-cooked eggs, and the pasta of your choice are tossed in a homemade dressing.
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Cheesy cauliflower gratin with nutty Gruyere cheese, sautéed leeks, and butter toasted breadcrumb topping!
cooking.nytimes.com
Vegetables bathed in vinegar are typical condiments in Mexico, but you can bring them to the center of the plate as a filling for a taco If you want spice, add the chipotle, or garnish with some salsa If salt is an issue, use ranchero rather than cotija cheese.
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Get Cheddar Broccoli Soup with Bacon and Egg Croutons made with Bavarian Wheat Beer Recipe from Food Network
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This is a great carrot cake recipe that is very simple and it doesn't have all those spices.
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A rich and creamy traditional Italian pasta sauce made with walnuts, cream, Pecorino Romano cheese, and fresh herbs. Toss with your favorite pasta.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Apples in a sweet, creamy base are topped with a walnut crumble and baked until apples are tender and topping is golden brown.
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This is a great recipe for this classic salad chock full of apples, walnuts, celery, and grapes. The mayonnaise dressing is perfect and a bit different, with apple juice, yogurt, and celery seeds mixed in.