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cooking.nytimes.com
The Sgroppino is an old between-course palate cleanser, dessert or aperitif drink that marries prosecco with sorbet and a touch of vodka It’s a simple enough affair once you have the sorbet, in this case made from white peach puree You very gently whisk the spirit (in this case, peach brandy or peach vodka) and wine (in this case, prosecco) into the sorbet and turn it into a glass, to be consumed, ideally, quickly, while it still retains a bit of the semifreddo intact.
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Yummy cinnamon toast makes a great breakfast meal or a snack!
Ingredients: bread, margarine, sugar, cinnamon
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Moist chocolate cupcakes are topped with a marshmallow and broiled into tasty, toasted marshmallow cupcakes.
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Get Cornbread Recipe from Food Network
Ingredients: cornbread, eggs, milk, sugar, creamed corn
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Get Sticky Toffee Pudding Recipe from Food Network
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Get Roasted Cod with Lima Beans Recipe from Food Network
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Get Grape Leaves Recipe from Food Network
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Bacon fat and vinegar make a delicious warm vinaigrette in this hearty crouton-topped salad.
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When it's time to impress, turn to this indulgent benedict made with Jones breakfast sausage, creamy avocados and an incredible white Cheddar hollandaise.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get your stand mixer out and follow this easy recipe to make fluffy homemade marshmallows that blow store-bought varieties out of the water!
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Mexican-inspired corn cake is easy to make using masa harina, butter, and corn to create a rich and addictive dessert.