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cooking.nytimes.com
This recipe is by Florence Fabricant and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This scrumptious gluten free, egg-free vegan mayo has quickly become a family favorite.
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Self-rising flour, milk, and mayonnaise are all you need to whip up a batch of these flavorful biscuits.
Ingredients: flour, milk, mayonnaise
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An easy, moist cake made with a mix. Poppy seeds are blended in and it's baked in a Bundt pan.
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A fluffy chocolate and marshmallow cream filling tops a graham cracker crust for a dessert that's been a family holiday favorite for over 50 years.
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A colorful ham and hash brown casserole with bacon, cheese, and green onions.
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Get Iced Coffee Recipe from Food Network
Ingredients: chocolate, water
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These low-carb keto crackers are made with mozzarella cheese, almond flour, and egg yolk. The recipe makes about 40 crackers, depending on the size.
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Vibrant green peas simmer in a simple sauce of milk, flour, and butter in this quick side dish.
Ingredients: water, green peas, salt, flour, butter, milk
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This poured fondant petit four icing with hints of butter and vanilla is easy and perfect for glossy elegant cakes and desserts of any size.
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Simple and gluten-free Brazilian cheese bread, or Pão de Queijo, made with tapioca flour, milk, eggs, olive oil, and cheese.
Ingredients: egg, olive oil, milk, tapioca flour, salt
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This potato pie is baked with a sweet almond topping.