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cooking.nytimes.com
This recipe is by Celia Barbour and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This is a recipe that my 6 year old son and I created together for a 1st grade homework project. His assignment was to create his own burger recipe-he came up...
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All the great flavors of classic carbonara--cheese, bacon, creamy sauce--are baked into this easy bubble up pizza made with refrigerated biscuit dough.
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Get Jalapeno Danger Dog Recipe from Food Network
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Rosemary adds a distinctive, earthy flavor to this wonderful split pea soup.
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Get Pan-Fried Partridge with a Delicate Pearl Barley, Pea and Lettuce Stew Recipe from Food Network
cooking.nytimes.com
Here is a recipe for pizza that calls to mind — at least this mind — the joys of car travel through southeastern France, where pizzas such as this are available at all the imaginary cafes in small towns near the Italian border It certainly tastes as if it comes from that region and, if you close your eyes as you eat it, you can almost imagine yourself halfway through a drive from Aix to Turin The time spent caramelizing the onions is more than worth it, so do it the day before you intend to make the pie
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Basically an excuse for cheddar lovers everywhere to drink melty cheese.
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These savory cake pops filled with crumbled bacon, scrambled eggs, and shredded cheese are a quick and easy option for a fun brunch potluck.
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Ranch-seasoned chicken thighs are baked with potatoes, Brussels sprouts, and bacon in this easy yet delicious 1-pan dinner.
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These baked pinto beans are mixed with bacon and lots of spices, then topped with all the fixings you could want, including cheese, sour cream, avocado, and an...
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This can be a great appetizer. Starter served with a great salad or a side to a nice bowl of soup or stew. To me a nice pork stew or a simple potato soup would...