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Get Mint Julep Fruit Salsa Recipe from Food Network
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Get Coffee Coffee Cake Recipe from Food Network
cooking.nytimes.com
The secret weapon in this addictive granola is, yes, olive oil, which gives the oats and coconut chips a wonderful crispy bite Make sure to add the fruit after baking (putting it in the oven will dry it out), and feel free to improvise: swap out the apricots for dried cherries, the pistachios for walnuts, the cardamom for a little nutmeg But double the batch
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A Cornish hen is marinated overnight in an aromatic yogurt mixture, then cooked in the microwave oven. The characteristic red color comes from food coloring...
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The beauty of a baked French toast casserole is that you can prepare it entirely in advance, usually the night before you want to serve it, then pop it into the oven about 45 minutes before you’re ready to eat This version combines toasted challah with a nutmeg-flavored custard, which is then topped with a crunchy oat crumble Pears add a ripe and juicy note to the dish, but if you’d rather go fruitless, you can leave them out
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Get Pear Almond Crisp Shot Recipe from Food Network
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Get Turkish Coffee Pots de Creme Recipe from Food Network
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Here's an easy, fragrant, and flavorful couscous with rhubarb and dried apricots. If you use vegetable broth it can be made vegetarian.
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Get Moroccan Coffee Granita with Orange Water Cream Parfait Recipe from Food Network
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Get Saffron Jewel Rice Recipe from Food Network
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This recipe is by William Norwich and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Sauternes Apple Pie Recipe from Food Network