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This savory Italian egg bread is loaded with Romano cheese. A change from the usual sweet Easter breads, this rich loaf is fine-textured and dry; it's especially impressive when baked in a tube pan. Enjoy a slice with a nice glass of wine.
Ingredients: milk, yeast, flour, eggs, romano cheese, butter
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Get Waffle-Pressed Pizza Pockets Recipe from Food Network
cooking.nytimes.com
This is one of the signature dishes at Rao’s, the East Harlem red-sauce joint that is best-known for a loyal, boldface-name clientele that makes it difficult to get a table The restaurant now has satellites in Las Vegas and Los Angeles.
cooking.nytimes.com
You can use fresh baby artichokes for this if they’re in season Otherwise, it may be easier to find frozen ones.
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Get Grilled French Bread Pizza with Mushroom Pesto and Fontina Cheese Recipe from Food Network
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Get The Mauro Family Sunday Gravy Recipe from Food Network
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Get Spaghetti with Meatballs Recipe from Food Network
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Get Chicken with Artichoke Pesto and Braised Kale with Pink Beans and Ham Recipe from Food Network
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Sausage and Butternut Riggies Recipe from Food Network
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A warm, cheesy artichoke filling is at the heart of these puff pastry pockets.