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This cake is moist and tender and has a delightful frosting. I found this recipe in an old community cook book my Aunt gave me and it is very good. Great for...
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Sugar, corn syrup, cream, butter and vanilla are the ingredients in these traditional caramel candies.
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A tasty little cupcake, which is easy to make.
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You're just 15 minutes away from popping these pretty Praline Pumpkin Mousse cups in the fridge-and 4 more hours from wowing your guests with them.
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If you like spinach and Mexican food, you'll love these easy vegetarian enchiladas made with ricotta cheese and spinach.
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Infuse your French onion soup with caramelized sweet onions, cover with layers of Gruyere cheese, and bake in premade sourdough bread bowls.
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Get Apple-Raisin Cinnamon Bun Pie Recipe from Food Network
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A hearty, healthy soup recipe with napa cabbage, white miso, dried shiitake mushrooms, and Japanese udon noodles.
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This roasted beetroot dip is one of the most incredible dips I have ever tasted. This might just be the best kept secret in the beet-loving world. I have shared...
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
The difference between bone broth and regular broth, or stock, comes down to the length of the cooking time and the addition of acid to the cooking liquid They taste very similar, though the bone broth has a slightly more intense flavor and a thicker, silkier texture They can be used interchangeably in recipes
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The German-style pear pancake is baked in a cast-iron skillet for a fluffy and delightful breakfast or brunch treat.