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Filled with a fresh lemon curd and topped with a lemon cream cheese frosting, these cupcakes are bursting with lemon flavor!
Filled with a fresh lemon curd and topped with a lemon cream cheese frosting, these cupcakes are bursting with lemon flavor!
Ingredients:
sugar, lemon juice, butter, eggs, lemon, vanilla, flour, baking powder, nutmeg, buttermilk, cream cheese, confectioners sugar
www.foodnetwork.com
Get Tri-Colore Orzo Recipe from Food Network
Get Tri-Colore Orzo Recipe from Food Network
Ingredients:
pasta, olive oil, arugula, cheese, cherries, basil leaves, pine nuts, lemon juice, salt, black pepper
www.delish.com
With this simple whole wheat pizza dough recipe from chef Wolfgang Puck, you can make any kind of pizza you want: just add the toppings of your choice.
With this simple whole wheat pizza dough recipe from chef Wolfgang Puck, you can make any kind of pizza you want: just add the toppings of your choice.
Ingredients:
yeast, honey, water, whole wheat flour, salt, olive oil, tomato sauce, fontina cheese, parmesan cheese, pesto, red bell pepper, red onion, garlic, spinach
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A tasty mix of red potatoes and kohlrabi with the mild garlic flavor of a garlic scape.
A tasty mix of red potatoes and kohlrabi with the mild garlic flavor of a garlic scape.
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This classic and easy French potato side dish is a rich and delicious accompaniment to roast beef.
This classic and easy French potato side dish is a rich and delicious accompaniment to roast beef.
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Get Janette's Favorite Cheesecake Recipe Recipe from Food Network
Get Janette's Favorite Cheesecake Recipe Recipe from Food Network
Ingredients:
cereal, cottage cheese, cream cheese, splenda granular, flour, cornstarch, vanilla, egg, egg whites, sour cream
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Crunchy shredded phyllo dough is layered with a creamy sweet cheese filling and soaked with rose water syrup in this dessert.
Crunchy shredded phyllo dough is layered with a creamy sweet cheese filling and soaked with rose water syrup in this dessert.
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This recipe is for use with a cookie press. Wonderfully soft and more flavorful than the average spritz cookie.
This recipe is for use with a cookie press. Wonderfully soft and more flavorful than the average spritz cookie.
www.allrecipes.com
Thinly sliced deli turkey, bacon, avocado and garden-ripe tomatoes make a perfect summertime sandwich.
Thinly sliced deli turkey, bacon, avocado and garden-ripe tomatoes make a perfect summertime sandwich.
cooking.nytimes.com
You can make your own feuille de brick, but it’s one of those products, like burgundy wine and saltine crackers, better left to the professional artisans. Alas, even finding it commercially made can be difficult as well, but it is worth the effort to procure. Fortunately, it freezes beautifully, so when you find a source, get more than one package and freeze the extra for future use. Thin as a sheet of tracing paper and as transparent, the dough fries up shatteringly crisp, and makes an incomparable borek Everyone at dinner will ask you how you did it.
You can make your own feuille de brick, but it’s one of those products, like burgundy wine and saltine crackers, better left to the professional artisans. Alas, even finding it commercially made can be difficult as well, but it is worth the effort to procure. Fortunately, it freezes beautifully, so when you find a source, get more than one package and freeze the extra for future use. Thin as a sheet of tracing paper and as transparent, the dough fries up shatteringly crisp, and makes an incomparable borek Everyone at dinner will ask you how you did it.
www.delish.com
Recipe for Stilton-Pear Crostini Drizzled with Pumpkin Seed Oil, as seen in the October 2008 issue of 'O, The Oprah Magazine.'
Recipe for Stilton-Pear Crostini Drizzled with Pumpkin Seed Oil, as seen in the October 2008 issue of 'O, The Oprah Magazine.'
Ingredients:
cocktails, alcohol, soups, chocolate, brioche rolls, stilton cheese, green, pumpkin seeds
cooking.nytimes.com
This recipe is by Craig Claiborne And Pierre Franey and takes 10 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Craig Claiborne And Pierre Franey and takes 10 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.