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cooking.nytimes.com
The dark, soft fruits of late summer bake quickly and compatibly with this pastry, and here, Parmesan cream adds depth to the sweetness of ripe figs These are generous portions, about five inches across, for ease of handling, baking and presentation (and sorely tempting to eat in one sitting).
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Get Eggs Benedict Breakfast Salad Recipe from Food Network
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Get Chinese Spareribs #5 with Teriyaki Glaze Recipe from Food Network
cooking.nytimes.com
This soufflé is not too sweet to serve as a starter at your Thanksgiving table, but it also makes an impressive dessert and it’s easier than pie to make You can make individual soufflés or one large one.
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Get Orange-Scented Chilled Tomato Soup Recipe from Food Network
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An easy beef stroganoff recipe with tender strips of beef and mushrooms cooked in sour cream and served over noodles. Made with the best beef stroganoff sauce.
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Our favorite Southern sandwich filling gets the taco treatment.
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Get Drunken Goat Cheese Crab Dip Recipe from Food Network
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Get Scallops with Curried Cauliflower Recipe from Food Network
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Get Cheddar, Ham and Egg Casserole Recipe from Food Network
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Get Instant Pot Barbecue Pulled Pork Sandwiches Recipe from Food Network
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Meet your new go-to Taco Tuesday recipe: Just throw it in a crockpot before work, and eat carnitas when you get home.