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cooking.nytimes.com
The better the bread you use here (a thick-crusted country loaf, sliced and toasted quite dry in the oven works well), the better the end result It acts as a kind of canvas for the sweetness of the leeks and the dry, fragrant heat of the chorizo You can make it well in advance of serving it alongside turkey, chicken or pork, at least as long as you leave time to reheat it in the oven, covered, with a few splashes of stock to moisten it
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Studded with rum-soaked raisins, Chef John's Hot Cross Buns are made the traditional way with the cross baked in, not applied afterwards.
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Chewy cornbread with whole kernel corn gets heated up with jalapenos, and the bread machine does all the work.
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These are perfect, bite-size mushroom appetizers that are always a hit at parties and family gatherings.
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A creamy mixture flavored with onion is spread on white bread and rolled with a crisp baby dill pickle.
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Sourdough bread, melted cheese, Caesar dressing, bacon and chipotle spice come together to make an unforgettable taste. It's a delicious and easy-to-make chicken panini and is both tangy and spicy.
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Zucchini bread lovers, meet your new boyfriend.
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Get Blueberry Bread and Rice Pudding with Orange Caramel Sauce Recipe from Food Network
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Get Fried Bread and Butter Pickles with Buttermilk Chive Dressing Recipe from Food Network
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This stuffing recipe is moist inside and crispy on top with a mix of chestnuts, bread, and apples.
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This bread pudding recipe is a mixture of fresh strawberries and bread baked in a rich custard topped with crème fraîche whipped cream.