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cooking.nytimes.com
Though canned tomatoes are not exactly heirloom, they often are older varieties bred for flavor, not for sturdiness in shipping Roasting them intensifies their flavor and adds a layer of complexity Stop cooking them in the oven when the edges of the tomatoes begin to blacken.
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Give your cuppa joe a nice, warm spicy taste with allspice and cinnamon. Just add the spices to coffee in your drip machine.
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Salty and sweet describes this delicious pie to a tee. This pie 's crust is made from crushed and sweetened pretzels with a bit of melted butter to hold everything together. A sugared whipped topping and a cream cheese layer is spread over the baked crust, and finished with a chilled frozen strawberry and gelatin concoction. This recipe makes a large 9x13-inch pie.
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This bright pink cranberry applesauce is simple enough for a weeknight supper and festive enough for special occasions.
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A two-layer cake is transformed into an Easter basket with green coconut grass filling.
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Get Vanilla Ice Cream with Balsamic Fig Sauce Recipe from Food Network
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Use a Vitamix(R) blender to mix up this wholesome green smoothie that's so fruity and delicious, you won't taste the spinach!
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This fabulous peach cobbler works just as well with canned peaches!
Ingredients: peaches, lemon, sugar, water, butter, flour, milk
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This recipe for homemade applesauce uses raspberries for a tasty variation on a classic item.
cooking.nytimes.com
Many versions of cold cherry soup originated in Hungary and Poland, where cooks would use sour cherries and a lot of sugar Traditional cherry soups also are made with sour cream and heavy cream, and sometimes they are thickened with flour I like this lighter version, which is made with drained yogurt instead of cream.
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Slow cook your St. Patrick's Day corned beef dinner, and celebrate the easy way.
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This simple dish is a mixture of quinoa, fresh corn, and black beans topped with fresh salsa and avocado.