Search Results (11,002 found)
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Mexican-inspired corn cake is easy to make using masa harina, butter, and corn to create a rich and addictive dessert.
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Raw pumpkin seeds (pepitas) are easy to find year-round, so you can make this brittle any time of year. It's perfect for giving as a hostess or holiday gift--or for garnishing your pumpkin desserts!
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From-scratch chocolate and orange-flavored cupcakes are topped with pistachio buttercream icing.
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Fresh peaches are spread over a light and tasty gluten-free batter and sprinkled with vanilla sugar in this easy cobbler that serves 2.
cooking.nytimes.com
This recipe is by Julia Reed and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These are terrific carrot muffins with a dash of orange juice mixed into the batter. They 're even topped with a lush mixture of cream cheese and walnuts.
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Smoked fishalready cooked and intensely flavorfulis an ideal addition to dishes when time is of the essence. We've used trout here, but another flaky fish, such as haddock or whitefish, would work just as well.
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Start your day of right by putting a bacon-twist on your paleo pancakes, because everything's better with bacon!
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These delicious whole wheat and cornmeal waffles have a light crunchy texture. Serve hot with syrup, or fruit and whipped cream.
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Dessert in 10 minutes with vanilla pudding mix, bananas, sour cream and whipped topping.
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Corn, sauteed onion, sour cream and grated cheese are combined with a corn muffin base to create this casserole that can be enjoyed alone or as a side to ham or turkey.
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Lori Stephens's grand-prize winning recipe from South Pittsburg, Tennessee's National Cornbread Cook-off showcases cornbread batter in delicate pan-fried cakes topped with a spicy ancho chili and shrimp sauté.