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This recipe is by Alex Witchel and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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If you want a Christmas Pudding that does not call for "suet", this is a great recipe.
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This quick dinner salad recipe yields 2 large bowls of fresh vegetables topped with fried chicken slices and a drizzle of ranch dressing.
cooking.nytimes.com
This recipe, brought to The Times in 2004 by Karen Olsson as part of a collection of regional recipes published in The New York Times Magazine, comes from Juan in a Million, in East Austin To best appreciate this Tex-Mex favorite, she writes, “the procedure is as follows: Smear the tortilla with a spoonful of the beans, pile on the migas, followed by a dollop of salsa, and tell your cardiologist to kiss your widening behind.” Follow her advice, or don’t But do garnish it with a bright salsa fresca or pico de gallo, and enjoy.
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Get Mini Zeppole with Caramel Marsala Dipping Sauce Recipe from Food Network
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This quiche-like dish featuring zucchini, bacon, and mushrooms is great for a light lunch or brunch.
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No loaf pan necessary for these little guys.
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A buttery and sweet sauce made with toasted pecans tops this rich bread pudding.