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Get Pear Walnut Wontons Recipe from Food Network
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Get Oeufs a la Neige Recipe from Food Network
cooking.nytimes.com
This unapologetically rich special-occasion dessert is adapted from one served at the Blue Ribbon Bakery and Cafe, a working bakery in Greenwich Village known for its eclectic American cuisine It counts four cups of heavy cream and 11 egg yolks among its list of ingredients, but we promise you won't regret the indulgence In his 2003 article accompanying the recipe, Jonathan Reynolds said, “The banana-walnut bread pudding with banana caramel sauce puts most bread puddings out of the game, and I've had roughly 10,000 bread puddings.” Did we mention that's it's a cinch to put together
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Fried rice is best made with rice that's been refrigerated, so it's a great way to use leftover rice. In this reicpe rice is stir fried with snow peas, onions, bean sprouts, eggs and soy sauce.
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William Werner likes carrot cake but was curious to experiment with the classic. So he added cocoa to the batter, resulting in this moist loaf with a chocolaty crumb topping.
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This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Quick-cooking rice noodles get dressed up in a soy- and chile-sauce glaze. Garnish with chopped green onions.
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Mexican chicken soup, also known as caldo de pollo, is layered with a simple chicken soup over spiced rice and topped with avocado slices and cilantro for a warm and hearty meal.
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Cauliflower is the miracle vegetable.
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GOOEY SEDUCTIVE BREAD PUDDING WITH CARAMEL SAUCE AND A SECRET INGREDIENT!
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Get Chinese Chicken Salad Recipe from Food Network