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10,000 recipes

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African Spinach & Peanut Butter Stew

Fresh spinach wilts into a savory peanut butter sauce with sautéed onions and tomatoes in this quick 15-minute West African side dish.

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Austrian Hazelnut Torte

This unusual but delicious flourless torte has a distinctive nutty flavor with a hint of orange.Its luscious cream filling and topping is accented with citrus.

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Bacalao Espanol (Spanish Cod)

Inherited from Spain, this codfish dish is a favorite of the Mexicans.

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Bacalhau

Bacalhau is a traditional Portuguese salt cod casserole layered with sliced potatoes, golden sautéed onions, and bread crumbs, garnished with olives and hard-cooked eggs. Serve with vinegar, olive oil, and pepper.

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Baked Christmas Pudding with Brandy Sauce

Traditional baked Christmas pudding with candied fruits, pecans, molasses, and warm spices, served with brandy sauce. A festive holiday dessert with an optional flambé presentation.

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Barnyard Cookies

Crunchy chocolate chip cookies loaded with pecans and crisp rice cereal, flavored with almond extract and brown sugar. Makes 5 dozen crispy-edged treats in 30 minutes.

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Basic Creme Center

Buttery candy fondant base for homemade chocolate-dipped truffles and cream centers. One batch makes vanilla, mint, chocolate, peanut butter, coconut, or cherry cordial variations.

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Beans & Grains

Slow cooker navy beans with pearl barley, millet, and bulgur wheat seasoned with rosemary, thyme, and oregano. Vegan, high-fiber, and as simple as it gets.

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Beef Shank Soup

Long and slow simmer beef shank soup extracts every bit of flavor down to the bone.

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Beef or Venison Hash

Rustic skillet hash with leftover roast beef or venison, chunky potatoes, and onions browned in bacon drippings, then simmered in beefy gravy with a touch of chili powder.

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Bell Pepper Salsa

A fresh, no-cook salsa made with red and green bell peppers, plum tomatoes, scallions, lime juice, and olive oil. Chunky, bright, and ready in 15 minutes.

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Birria

Authentic Mexican birria with lamb, veal, and pork rubbed in a toasted ancho-guajillo-cascabel chili paste, marinated overnight, and slow-roasted until falling off the bone. Served with tomato broth, onion, and oregano.

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Blueberry Stack Cake

Six thin cake layers stacked high with cream cheese frosting and blueberry pie filling between each one. A showpiece dessert that's much easier to make than it looks.

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Blushing Bunny

Blushing Bunny is a vintage cheese toast made with sharp cheddar melted into tomato soup, spiked with dry mustard and enriched with egg. The rosy cousin of Welsh Rarebit, ready in 15 minutes.

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Bob's New Orleans Green Gumbo Beaucoup

This is an authentic family recipe that my mother taught me in 1950 in New Orleans. It makes a great dinner party main dish. Like chinese food, it is long on chopping and assembling, but goes together and cooks rather quickly.

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Braised Caribou

Caribou roast larded with salt pork, marinated in port wine with cloves and bay leaves, then slow-braised with cranberry juice and onions. A Northern wild game classic for hearty appetites.