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A smooth lemon custard is cooked up until thick and bubbly, and butter, lemon rind and sour cream are stirred in. The sweet tart filling is then spooned into a pre-baked crust and chilled.
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As implied by the title, this salsa recipe has the surprise addition of dill pickle flavor through addition of diced pickle and pickle 'juice.'
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An easy way to add flavor to smoked or grilled meat.
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Typically baked for Easter in Russia and neighboring countries, this tall, round sweet bread is drizzled with a sugar glaze for a sweet treat.
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Blood oranges and olive oil make this a unique cake that can be made for any special occasion.
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This recipe is by Julia Reed and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I make these wonderful sweet nuts using pecans every year for Christmas. They are a true delight, especially if you are a lover of nuts. If pecans aren't your forte, substitute walnuts. Happy Holidays!
Ingredients: egg whites, sugar, salt, vanilla, pecan, butter
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Delicious as a topping for ice cream or eaten on their own.
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Pureed peaches are soaked in tart white wine and triple sec and topped with sparkling wine for a refreshing and fruity sangria.
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Homemade cinnamon and vanilla pudding, similar to the Salvadorian version, is a quick and easy dessert for any occasion.
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Get Eton Mess Recipe from Food Network
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Watermelon rind is prepared and preserved with a hint of lemon and spices.