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Sweet caramelized onions add depth of flavor to this rich, creamy, cheese-covered pizza.
www.simplyrecipes.com
How to make an American Flag Pie in a sheet-pan, perfect for Fourth of July! With a homemade crust and blueberry and strawberry filling.
www.allrecipes.com
Fire-roasted tomatoes and cream are pureed into a smooth and savory soup infused with smoky chipotle flavors giving it a Southwest twist. Garnish with tortilla strips or cilantro and a wedge of lime.
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A spicy combination of ground beef, onion, and green chili pepper, layered between ready-bake biscuits, and baked golden brown.
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This is the white, fluffy cream filling used in bakery items like cream horns, doughnuts, and other filled pastries. It makes a big batch.
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The firm texture of monkfish may remind you of lobster, but with no shell to deal with, monkfish is a lot easier to eat. Here, the fillets are roasted and then topped with a creamy scallion-studded sauce.
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Wild mushrooms and shrimp add savory flavor to your standard bowl of pasta.
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Chef John uses a nice light sauce on his lobster thermidor. And you can prep these ahead of time and just pop them in the oven when your guests arrive!
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All the best cookie dough flavors rolled into one irresistible no-bake dessert dip.
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes About 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Sea scallops with a creamy white wine and butter sauce.
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Get German Chocolate French Toast Cake Recipe from Food Network