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These little banana treats are coated in bread crumbs and baked to a delicious, crispy texture. Serve it with fat-free ice cream for a guilt-free dessert.
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Cauliflower florets are boiled and crumbled, then mixed with bread crumbs, Cheddar cheese, and eggs, rolled, and baked into snackable tots.
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These open-faced pastrami sandwiches are topped with bright condiments like braised red cabbage and green cabbage in sour-cream sauce.
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This recipe is by Mark Bittman and takes About 1.5 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Roast Loin of Pork with Fennel Recipe from Food Network
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I am always trying to make cookies different. Many teenagers are drinking coffee. So I combined the two things and come up with an amazing cookie. I send my...
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Get Caesar Salad with Pancetta Recipe from Food Network
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Caponata became part of Sicilian cooking centuries ago, when the island was under Arab rule The Arabs brought eggplants and sugar, along with citrus and spices Other versions of caponata contain raisins and pine nuts; this one has capers and green olives
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Get Tequila Cured Salmon Gravlax Recipe from Food Network
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Get Caesar Salad with Pancetta Recipe from Food Network
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A special chicken dish, named for my girlfriend, with sun-dried tomatoes, pancetta and Brie cheese in a sherry cream sauce. Serve over angel-hair pasta or basmati rice.
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Get Caesar Salad with Pancetta Recipe from Food Network