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Rich but light, these savory scones partner equally well with bacon and eggs or a hearty soup, and theyre astoundingly good with country ham. The Gruyère becomes gooey inside the scones and forms crunchy bits after it oozes out during baking.
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This recipe is by Bryan Miller and takes 45 minutes, plus 1 hour's refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Spicy sausage, onion and Cheddar join Ranch dressing and hot sauce in this flavorful quiche.
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This easy and quick autumn-inspired take on a Dutch baby comes together in your blender and includes all your favorite pumpkin pie spices.
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Pumpkin puree, spice cake mix, chocolate chips, and a few additional spices turn into a quick and easy egg-free treat.
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Eggs and evaporated milk in the herbed batter make this rich fried chicken extra moist and flavorful.
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Get Sausage Rolls Recipe from Food Network
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Surely one of the rites of spring is baking with rhubarb. The cherry-red tart stalks, combined here with brown sugar and nuts, make a beautiful bread that is fruity, tangy and terrific.
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A unique twist on traditional meatballs, these are baked in a wonderful tomato-based sweet and sour sauce, which is delicious over rice!
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These chewy treats are like caramel apples in candy form, combining the tangy-sweet flavor of cider with buttery caramel. To create your own spin on them, use a flavored apple cider or add different spices, like ground ginger or black pepper.
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These cookies are big, soft and excellent! Great with frosting too! We won't eat any other sugar cookie!
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These moist and absolutely sugar-free zucchini muffins are perfect for a clean-eating diet as well as for paleo with some substitutions.