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Get Yellow and Red Pepper Piperade with Marcona Almonds Recipe from Food Network
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Pistachio pudding mix is the base for this marshmallow salad with pineapple, nuts and fluffy whipped topping.
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This is the vegetarian lasagna you've been searching for.
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This recipe is by Matt Lee And Ted Lee and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Your kids will be amazed by this stacked chocolate volcano cake that appears to be erupting with orange marshmallow fluff and candy lava.
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This good looking bread bowl appetizer is always popular at parties. A hollowed loaf of pumpernickel is filled with a simple spinach dip.
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Peaches, pears and rhubarb bake together beneath a sweet and crumbly topping in this take on an old favorite. Pair with vanilla ice cream for a satisfying dessert or anytime snack.
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Pick your favorite fruit, top it with vanilla, brown sugar, cinnamon, and nutmeg, then cook it in a slow cooker for a few hours to make this easy cobbler that's sure to be a hit with your family and friends!
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Chicken breasts are baked with a simple blend of bread crumbs, ranch dressing mix, and Monterey Jack cheese in this quick weeknight dinner.
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This German chocolate cake takes time and effort to make but it's very worth it and sure to impress.
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These carrot, pineapple, and chocolate chip cupcakes are baked in a Panasonic CIO and decorated to look like pumpkins with orange frosting.
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A recipe in Anne Willan's 2001 Cooking with Wine inspired this fluffy, not-too-sweet cake, which uses just enough wine in the batter to give it a slight boozy flavor.