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Get Shortcut Noodle-Bowl Lettuce Wraps Recipe from Food Network
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This recipe came to The Times from Marti Buckley Kilpatrick, who adapted it from Dol Miles, the pastry chef at Frank Stitt’s Bottega restaurant in Birmingham, Ala Ms Kilpatrick describes the cake as an ugly frog of a confection, but promises that anyone willing to bet a kiss on its excellence would be amply rewarded
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Cream cheese pastry crusts are filled with fresh strawberries and a strawberry gelatin glaze to make cute mini tarts.
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Get Mushroom Croquettes Recipe from Food Network
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This recipe is by Bryan Miller and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These puff pastry pinwheels are filled with bell peppers, salami, cream cheese, and Parmesan and are a great appetizer or party finger food.
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This recipe is by Moira Hodgson and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Roasted Beets with Warm Fennel Vinaigrette Recipe from Food Network
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Zucchini boats filled with a creamy blend of chicken, broccoli, and mushrooms are topped with mozzarella and Parmesan cheeses and baked until tender.
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Layers of rich creamy potatoes and onion baked with cheese, béchamel sauce, and a hint of rosemary makes a tasty, hearty, and comforting casserole.
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Get Pea and Goat Cheese Stuffed Ravioli Recipe from Food Network
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A yeast doughnut of Portuguese origins that is very popular in Hawaii, malasadas are rich with eggs, butter and milk. Deep-fried, then coated with plain sugar, they make an irresistible treat.