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Time to awaken your inner basic B.
Time to awaken your inner basic B.
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Sweet, sour, and slightly rich, with a pound of berries packed in.
Sweet, sour, and slightly rich, with a pound of berries packed in.
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Get Raspberry Prosecco Tulip Recipe from Food Network
Get Raspberry Prosecco Tulip Recipe from Food Network
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Smoked sausage and veggies top a garlicky, cheesy base, delivering a tasty white pizza the whole family will love.
Smoked sausage and veggies top a garlicky, cheesy base, delivering a tasty white pizza the whole family will love.
Ingredients:
pizza crust, olive oil, garlic, oregano, mozzarella, mozzarella cheese, bell pepper, red onion, smoked sausage, cherry tomatoes
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The flavor of watermelon comes through beautifully in this homemade sherbet recipe.
The flavor of watermelon comes through beautifully in this homemade sherbet recipe.
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This recipe was based on the Key Lime Pie recipe from Dr. Atkins Diet Revolution book. I've amended a few ingredients to make this free from any artificial sweeteners...
This recipe was based on the Key Lime Pie recipe from Dr. Atkins Diet Revolution book. I've amended a few ingredients to make this free from any artificial sweeteners...
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A light and delicious Bavarian cream that can be eaten as a mousse, or used to fill cakes and pastries.
A light and delicious Bavarian cream that can be eaten as a mousse, or used to fill cakes and pastries.
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Get Panna Cotta (Cooked Cream) Recipe from Food Network
Get Panna Cotta (Cooked Cream) Recipe from Food Network
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Get Stone Fruit Galette Recipe from Food Network
Get Stone Fruit Galette Recipe from Food Network
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Get Quick Pear Tart Recipe from Food Network
Get Quick Pear Tart Recipe from Food Network
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Get Beefy Stew Recipe from Food Network
Get Beefy Stew Recipe from Food Network
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This dessert tastes every bit as bright as it looks. Egg yolks, sugar, and mouth-puckering lemon juice create a velvety curd that is poured into a crunchy cornmeal shell flecked with lemon zest and fresh sage.
This dessert tastes every bit as bright as it looks. Egg yolks, sugar, and mouth-puckering lemon juice create a velvety curd that is poured into a crunchy cornmeal shell flecked with lemon zest and fresh sage.