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This is an Italian version of cinnamon toast. Everyone is sure to enjoy these!
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Doctor a bottle of barbeque sauce with vinegar, brown sugar, garlic powder, and red pepper flakes and pour it over chicken in a slow cooker for an easy and delicious main course.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tender chicken is topped with Provolone cheese, bathed in a creamy wine sauce, and encrusted with herbed stuffing.
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Make this sweet nutmeg-flavored yeast dough in your bread machine or stand mixer. Then fill rounds of dough with your favorite jam, let them rise, and then fry them. Serve these doughnuts plain, sugared, or frosted.
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An elegant recipe made with halibut fillets and leeks braised in white wine and butter.
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This is the best bread recipe. Light and fluffy rolls that melt in your mouth. Can be used to make loaves or cinnamon rolls.
Ingredients: water, margarine, sugar, salt, yeast, flour, eggs
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Chef John's recipe for chicken teriyaki is truly authentic, made with sake, soy sauce, mirin, and ginger.
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A puffy sweet-and-savory souffle combines sharp Cheddar cheese with sweet, caramelized apples for an easy treat they'll think you slaved over.
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For this tart and tangy relish, fresh cranberries and a whole orange are chopped in a blender or grinder and macerated with sugar and orange liqueur. It can be made ahead, too.
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Get Kabocha Squash and Shiitake Wontons with Pomegranate-Vinegar Syrup Recipe from Food Network
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From old German cookbook...here are the peppernuts made with corn syrup