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cooking.nytimes.com
This is more of a casserole than a traditional soufflé It comes from Sam Beall, the proprietor of Blackberry Farm in Tennessee, who died at age 39 in a ski accident The dish makes its seasonal debut on the Beall family table at Thanksgiving, but paired with a salad, it becomes lunch or a light dinner any time of year
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Get Daisy-Shaped Ravioli, Stuffed with Fennel Black Truffle Sauce Recipe from Food Network
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Chocolate cake and rich chocolate icing are both flavored with Irish stout beer in this sumptuous layer cake. Why wait till St. Patrick's Day? Enjoy it anytime, from a special birthday to Father's Day.
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Cornish hens are pan seared, stuffed with homemade stuffing full of herbs, and slow cooked with more herbs to succulent chicken perfection.
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Get a taste of Indiana with this cabbage recipe. It is especially great served with ham or pork. You can omit the mushrooms if you are not a mushroom fan!
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For a refreshingly different side dish, bake spaghetti with a tart and creamy blend of sour cream, butter, lemon juice and lemon peel. Top it off with a grating of Parmesan and a handful of freshly chopped parsley.
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The addition of cardamom in this cookie recipe makes these soft sugar cookies something a bit special.
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This creamy pudding made with couscous instead of rice is topped with caramelized pecans for a sweet make-ahead treat with minimal prep.
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Get Egg in a Hole Grilled Cheese Recipe from Food Network
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Cross Irish colcannon with a stuffed baked potato for a tasty bacon, cabbage, and potato delight - topped with melted Cheddar cheese, of course.
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Classic, simple, and inexpensive.