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In this vegetarian soup recipe, sweet summer corn is balanced with the smoky flavor of chipotle chiles.
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Hot buttered English muffins, Canadian-style bacon, and poached eggs are topped with a heavenly drizzle of hollandaise sauce. The best brunch in the world!
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The mushrooms in this recipe are allowed to marinate for a few days before completing the salad.
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A traditional use for those unripened, end-of-harvest tomatoes: these green tomatoes are dipped in egg, coated in a mixture of cornmeal and flour, and fried to perfection.
Ingredients: egg, milk, cornmeal, flour, olive oil, tomatoes
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When you suddenly get a craving for homemade soft pretzels and you're not at the mall, you won't need to wait for dough to rise if you use store-bought pizza dough! Serve, of course, with mustard.
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Get Knead Not Sourdough Recipe from Food Network
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Belizean bread pudding, made with coconut milk, sweetened condensed milk, and raisins, is a delightful dessert for special occasions and dinner parties.
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A wonderful combination of flavors in this very easy to prepare salad. A ton of crunch comes from ramen noodles, pecans, and romaine lettuce.
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Beautiful cookies shaped and colored to look just like strawberries. Pefect for spring festivals and holidays.
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An egg wash gives these rolls a pretty gloss. They may be dinner rolls, but you can serve them any time.
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A heartwarming soup during the chilly days of fall and winter.
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Cucumber Salad with grapes, toasted almonds and a little garlic—essentially a deconstructed white gazpacho! Perfectly balanced, cool and refreshing summer salad.