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These stuffed pita are a great use for leftovers! I combined a couple of different recipes to come up with this mixture. The almonds and grapes really compliment the ham.
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Crisp nutty cookies with just a few simple ingredients.
Ingredients: eggs, sugar, flour, hazelnuts
cooking.nytimes.com
Something magical happens when you layer crepes with cream to build a cake The flavors intensify, you improve the cream to crepe ratio and there are more crispy edges And then there is the dazzling moment when you present the ethereal cake and slice into it to reveal a whole world of fine rings
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The perfect sauce to slather on shrimp or green beans.
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Dried cherries, amaretto liqueur, and chopped blanched almonds add their flavors to these elegant biscotti. Serve with glasses of dessert wine and cups of espresso or cappuccino for dipping.
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Try these subtly perfumed meatballs as an hors d'oeuvres or a main course.
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This Gluten Free Dark "Rye" Bread is very versatile and works quite well for sandwiches.
cooking.nytimes.com
This recipe is by Melissa Clark and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Gugelhupf Recipe from Food Network
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Spoon Romesco sauce into soups, or onto croûtes to add to soups.
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Typically baked for Easter in Russia and neighboring countries, this tall, round sweet bread is drizzled with a sugar glaze for a sweet treat.