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cooking.nytimes.com
This recipe is by Nigella Lawson and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This is a Brazilian dessert and my grandmother's recipe. This dessert forms two layers leaving a light and creamy top layer and a sweet and dense bottom. My...
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Whip up this quick easy Asian Omelet that is absolutely sensational. I cannot rave enough about this omelet – it is just sublime. The first time I ate it – I...
cooking.nytimes.com
These delicious cumin-scented potato pancakes are laced with leeks and crispy kale, adding a putatively healthy touch to the standard fried latke You can serve them with Greek yogurt, sour cream or crème fraîche But a chutney or yogurt blended with cilantro, mint and garlic would make for excellent eating as well
cooking.nytimes.com
This recipe is by Kim Severson and takes 2 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Banana Nut Muffins Recipe from Food Network
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Get Chicken Salad Recipe from Food Network
www.allrecipes.com
Gluten-free crepes made with rice flour, almond milk, and tapioca flour are just as good as traditional crepes. Fill with your favorite ingredients!
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Banana liqueur and rum are integral components of the cake and the glaze in this sweet, rum-soaked cake great for brunch or pot-lucks.
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Bran lends a nutty flavor and makes these sweet indulgences a little more healthy.
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The flavors of ginger and pumpkin mingle beautifully and the gingersnap cookie crust in this recipe adds a delightful crunch. Serve with whipped cream sprinkled with candied ginger, if desired.
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Yellow cake with mandarin oranges in the batter. Moist and memorable. Everyone will LOVE it. Fill with a nice Italian Meringue buttercream or whipped cream and layer drained mandarin oranges on top of filling. Frost cake with remaining buttercream or whipped cream.