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Tastes of Lizzy T participates in affiliate advertising programs. We may earn a commission when you make a purchase through links on our site.A deep-flavored, moist cake with carrots and walnuts in every bite. A simple dusting of powdered sugar tops this comforting carrot walnut cake. Out of all of the delectable desserts on our little

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These are the BEST sugar cookies EVER! I’ve made them several times and I always get requests for the recipe. The recipe is correct, you do need to use 4 and 1/3 cups of CAKE flour. It seems like a ton of flour, but to make these comparable to the Paradise Cafe version, you need

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I needed to tackle some leftover corned beef, but didn’t feel like Reubens. I have to admit that I was a little sceptical about the combo of ingredients for the sandwich filling (using my leftover corned beef instead of canned), as I usually think of Thousand Island dressing, mayo, or mustard combined with corned beef

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This post may contain affiliate links. Please read my disclosure policy.This Beef Stroganoff Soup takes all the rich and delicious flavors of Beef Stroganoff and transforms them into a one-pot 30-minute soup, full of tender beef and loads of noodles. Get ready to discover your new favorite weeknight meal! This is the kind of soup

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Ingredients:4 whole cloves4 cardamom pods2–3 bay leaves1/2 tsp. ground cinnamon2 tbsp. ground coriander1 cup plain yogurtSalt2 whole boneless skinless chicken breasts, cut intolarge pieces5 tbsp. vegetable oilPinch ground asafetida2 bunches fresh cilantro, trimmed and chopped, plusadditional leaves for garnish1 tsp. sugar6 serrano chiles, seeded and halved2/3 cup coconut milk

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Advertisement Directions Instructions Checklist Step 1 Drain canned tomatoes, reserving the liquid. Dice the tomatoes. Using a potato masher, mash half the beans into a paste (add a bit of broth, if desired, to make mashing the beans easier). Set the tomatoes and beans aside. Advertisement Step 2 Heat 2 tablespoons oil in a Dutch

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Middle Eastern-inspired chicken from Miami’s top chef By Ashley Gartland/Feb. 15, 2011 9:10 pm EST We may receive a commission on purchases made from links. At his Miami restaurant, Michael’s Genuine Food & Drink, chef Michael Schwartz eschews the region’s “Floribbean” cuisine for a style of from-scratch cooking all his own. Now in his first cookbook

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Incorporating the classic flavors of cranberry sauce—tart cranberries, the warm brightness of orange zest, and a kick of ginger—this easy cocktail re-imagines the timeless flavors of fall. Batching the mixer before your party makes hosting stress-free. Why this recipe works: Using unsweetened cranberry juice as a base packs in the tart berry flavor and lets

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“I’ve made this recipe a thousand times I got it out of “The Perfect Cake” by Susan Purdy and it’s never failed me. (I do however add WAY more ginger than called for because I LOVE ginger). It tastes great when eaten warm with applesauce and generous dollop of slightly sweetened whipped cream.” Ready In:

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I have been married to my amazing husband for 8 wonderful years. We added a baby boy to the mix in March ’08 with another just added March ’10. We have two adorable rescue dogs, a chihuahua/min pin mix and a yorkie/westie mix. I have been an ovo-lacto vegetarian for 14 years. After moving to