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Hot fudge sauce that hardens over the ice cream.
Hot fudge sauce that hardens over the ice cream.
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Get American Punch Recipe from Food Network
Get American Punch Recipe from Food Network
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My friends tell me I make the best Cosmopolitan they ever had, but I never tell them that's because I changed the recipe.
My friends tell me I make the best Cosmopolitan they ever had, but I never tell them that's because I changed the recipe.
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this has been a fam fav since b-4 i was born (over 50 yrs) the only part i actually developed is it's use as an appetizer this is super easy. omit the sugar and...
this has been a fam fav since b-4 i was born (over 50 yrs) the only part i actually developed is it's use as an appetizer this is super easy. omit the sugar and...
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This is a hearty sweet rice (malagkit) with chocolate dish great for snacks.
This is a hearty sweet rice (malagkit) with chocolate dish great for snacks.
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This is a traditional tartar sauce complete with hardboiled egg and capers. Can be stored in the refrigerator for up to 3 days.
This is a traditional tartar sauce complete with hardboiled egg and capers. Can be stored in the refrigerator for up to 3 days.
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A rich chocolate fudge is accented with bits of peanut butter flavor. Children will love helping to make this easy fudge.
A rich chocolate fudge is accented with bits of peanut butter flavor. Children will love helping to make this easy fudge.
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A creamy, curried carrot soup is ready in under an hour with the help of a pressure cooker. Garnish with finely chopped green onions and serve with warm bread.
A creamy, curried carrot soup is ready in under an hour with the help of a pressure cooker. Garnish with finely chopped green onions and serve with warm bread.
Ingredients:
butter, onions, yukon gold, celery, green onions, cloves, baby carrots, vegetable stock, heavy whipping cream, curry powder
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Get German Potatoes Recipe from Food Network
Get German Potatoes Recipe from Food Network
cooking.nytimes.com
This recipe is by Robert Farrar Capon and takes 1 hour, plus freeze time. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Robert Farrar Capon and takes 1 hour, plus freeze time. Tell us what you think of it at The New York Times - Dining - Food.
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This is such a great recipe and scales up for large crowds beautifully. Even fish haters (like me) love this dish!! The marinade cooks up in to a beautiful...
This is such a great recipe and scales up for large crowds beautifully. Even fish haters (like me) love this dish!! The marinade cooks up in to a beautiful...
cooking.nytimes.com
This is my simple, everyday take on a dish developed at Momofuku Ssam Bar in Manhattan many years ago by the chefs David Chang and Tien Ho and their band of collaborators It is almost literally a mashup: a meal that is kind of Korean, kind of Chinese, kind of Italian If you donât like spicy food, use miso instead of the gochujang and donât use Sichuan peppercorns, which add a numbing, tingly pop to the fire
This is my simple, everyday take on a dish developed at Momofuku Ssam Bar in Manhattan many years ago by the chefs David Chang and Tien Ho and their band of collaborators It is almost literally a mashup: a meal that is kind of Korean, kind of Chinese, kind of Italian If you donât like spicy food, use miso instead of the gochujang and donât use Sichuan peppercorns, which add a numbing, tingly pop to the fire
Ingredients:
neutral oil, onions, pork, cloves, rice cakes, ginger, gochujang, soy sauce, brown sugar, sichuan peppercorns, greens, scallions