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cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Use this basic yellow cake recipe to make Martha's Banana Split Cake, Barbie Birthday Cake, and Bouncing Ball Cake.
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This recipe uses cake flour and margarine to deliver a moist, rich, and fine-textured pound cake.
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A pumpkin-stuffed pasta recipe
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Campbell's® Tomato Juice is the secret ingredient in this irresistibly delicious devil's food cake.
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Got this recipe from Holy Food Imports after purchasing their products. It's delicious- and I have their permission to share- so I am passing it along! Enjoy.
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Grated Gruyère cheese melts among ribbons of leafy Swiss chard and slices of Canadian bacon and potato. The dish bakes until the cheese on top is a crusty golden brown.
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An easy stuffed onions recipe with cornbread and pecans.
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Crispy quesadillas are made with the Mexican delicacy huitlacoche, a corn fungus also known as "corn truffle," and delicious Oaxaca cheese.
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Get Raisin Scones Recipe from Food Network
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There are so many recipes for Granola out there, you just never know which is best. In my opinion, they are all good, in their own way, so the variances are all...
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Fresh flavors and an appealing look enliven this dessert.