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Not only is this relatively inexpensive, but it's also easy to make! And, these chips can be cooled and stored in an airtight container for two days.
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Black beans absorb other flavors superbly, so try to leave this for at least 20 minutes before serving to allow the different flavors to blend together.
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Canned green beans and white corn are mixed with onion and green pepper, mixed with cream soup and baked with a cheesy topping.
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Chicken, potatoes, onion, chicken broth, cream and seasonings all simmered in bacon drippings with dumpling dough and crumbled bacon.
cooking.nytimes.com
These corncakes are tasty little gems — crisp and pebbly with bits of corn and lacy around the edges The crème fraîche and caviar are charming if you have them, but don’t let a lack of caviar prevent you from making the cakes You’ll be just as happy eating them plain or with dollops of crème fraîche and chives
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Get Thanksgiving Turkeys Recipe from Food Network
www.delish.com
The bright color and taste of mango adds a lift to the classic coconut cream filling in this tart recipe. Randomly placed swirls of cream and spirals of mango add an elegant flourish.
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This sweet, creamy and garlicky dressing is a perfect green salad topper!
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A quick, easy recipe for fried egg breakfast tacos with refried beans and cheddar cheese.
cooking.nytimes.com
This recipe is by Pierre Franey and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Quinoa is tossed with steamed vegetables in a light vinaigrette in this quick and easy recipe for quinoa salad.
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A delicious bread with a Mexican flair, featuring avocados, Monterey Jack cheese, and cornmeal.