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I had this at a party at a colleague's house. I've loved cheese grits for years, but these are by far the best I've ever had.
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This simple recipe combines cream, butter, marshmallow creme, white chocolate and orange extract to make this classic favorite.
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Traditional potato-leek soup gets a little kick with the addition of hot sauce for a spicy and warming side or main dish.
cooking.nytimes.com
Mushrooms are the most versatile of ingredients, with a meaty texture and a rich, deep flavor ideal for vegetarian dishes When raw, they’re elegant and delicious; when cooked, they become substantial They are as welcome in a classic French omelet as they are in an Asian stir-fry
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Mint, rum, lime juice, and ice are mixed in a blender creating a blended mojito so you don't have to spend time muddling the mint!
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Fresh corn kernels, crumbled bacon and sour cream bring delicious flavor to these quick deep-fried corn fritters.
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You will melt over these penguins.
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After a wild night marinating in a slightly sweet soy sauce and lemon-lime mixture, sirloin steak chunks are skewered with veggies and grilled. You'll want to make these again and again!
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Shiitake and cremini mushrooms pair up with fresh thyme in this rich, vegetarian risotto. It takes time, but good risotto is always worth the effort!
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Holiday gift-giving is a breeze with this quick and easy recipe for cashew brittle.
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These easy butter cookies use almond extract and crushed almonds for crunch and flavor.
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Chef John's French-style creamy frozen vanilla custard can be served soft in cones or frozen until firm and scooped into cups.