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Chef John's version of baked brie is wrapped in puff pastry dough, chilled, and then baked until the pastry is perfectly browned and the brie is warm and melty.
Chef John's version of baked brie is wrapped in puff pastry dough, chilled, and then baked until the pastry is perfectly browned and the brie is warm and melty.
www.foodnetwork.com
Get Sea Bass Crusted with Sesame Seed Candies Recipe from Food Network
Get Sea Bass Crusted with Sesame Seed Candies Recipe from Food Network
www.delish.com
Make this dessert truly over-the-top with a drizzle of melted peanut butter.
Make this dessert truly over-the-top with a drizzle of melted peanut butter.
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Get "Eyeball" Cherry Cordials Recipe from Food Network
Get "Eyeball" Cherry Cordials Recipe from Food Network
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Get Light Strawberry Shortcake Recipe from Food Network
Get Light Strawberry Shortcake Recipe from Food Network
Ingredients:
flour, sugar, baking powder, salt, butter, lemon, egg, fat buttermilk, almonds, strawberries, orange, greek yogurt
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Get Collard and Mustard Greens Recipe from Food Network
Get Collard and Mustard Greens Recipe from Food Network
cooking.nytimes.com
A galette is a free-form pie, more rustic than a tart, that is baked directly on a sheet pan or baking stone Although they’re usually made with classic buttery pie dough or puff pastry, I’ve developed this yeasted dough recipe, which is delicate and tasty but not too rich The yield is enough for two galettes, but has only 60 grams of butter (about four tablespoons)
A galette is a free-form pie, more rustic than a tart, that is baked directly on a sheet pan or baking stone Although they’re usually made with classic buttery pie dough or puff pastry, I’ve developed this yeasted dough recipe, which is delicate and tasty but not too rich The yield is enough for two galettes, but has only 60 grams of butter (about four tablespoons)
www.delish.com
This recipe was inspired by the tableside version prepared at Rosa Mexicano. To ripen hard avocados, leave them in a closed paper bag at room temperature for a few days.
This recipe was inspired by the tableside version prepared at Rosa Mexicano. To ripen hard avocados, leave them in a closed paper bag at room temperature for a few days.
www.allrecipes.com
Cooking a lemon and dill seasoned whole salmon fillet on a smoldering cedar plank adds a touch of smoke to a beautiful fish!
Cooking a lemon and dill seasoned whole salmon fillet on a smoldering cedar plank adds a touch of smoke to a beautiful fish!
cooking.nytimes.com
A five-hour braise yields a tender, intense and velvety leg of lamb, soft enough to cut with the edge of a spoon Carrots and parsnips lend sweetness to the pot, while tomatoes and a handful of chopped green olives add a bracing bite Serve on a bed of garlicky celeriac puréed so smooth it could double as a creamy sauce
A five-hour braise yields a tender, intense and velvety leg of lamb, soft enough to cut with the edge of a spoon Carrots and parsnips lend sweetness to the pot, while tomatoes and a handful of chopped green olives add a bracing bite Serve on a bed of garlicky celeriac puréed so smooth it could double as a creamy sauce
Ingredients:
lamb bone, olive oil, plus, pepper, chicken stock, white wine, onions, carrots, parsnip, rosemary, sage, bay leaf, green olives, garlic, celeriac, bay leaves, salt, butter