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This cream cheese frosting is perfecting for icing pumpkin bread, carrot cake, chocolate cake, and cookies. Plus it uses only four ingredients!
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This icing is ideal for anise cookies. Separate it into several little bowls for lots of colors. Tint with a few drops food coloring. Use little paintbrushes to color. Kids will love it!
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A poured-fondant petit four icing that can be easily colored or flavored. Pour over petit fours, and then decorate them with sprinkles, rolled fondant flowers, whole nuts, candied fruit or coconut.
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This recipe is by Julia Reed and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This warm-weather version of the classic black forest cake calls for the expected cherry topping, but the pie underneath is made of crushed sugar cones and an ice cream filling.
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Cornish hens are stuffed with almond rice and basted with a sweet Burgundy glaze for a simple and elegant dinner.
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Get Mapo Tofu Recipe from Food Network
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These small tarts, inspired by a mojito, are the perfect celebratory end to a meal: refreshing, light and boozy If you don’t have a spice grinder, finely chop the mint for the final step of the curd and then crush it in a pestle and mortar with the rum before adding to the curd The aim is for the mixture to be as fine as possible, almost like a paste or like pesto, so that it’s fine enough to turn the curd slightly greener, rather than just fleck it with mint
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The best egg foo young I have ever had. Hope you enjoy it too! To serve, place the egg patty over steamed rice and serve with the sauce on top.
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Eggplant is sauteed, then coated in a spicy sweet sauce. It is simple and delicious! I'm sure you'll enjoy this!
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This is a great family recipe. Lots of plump, seasoned shrimp with onions, celery, and green bell pepper.
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Any pickled pepper will work in this recipe but hot Peppadew peppers have a fruity flavor and sweet-and-sour brine.