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This curd can be prepared several days in advance and stored in the refrigerator; use any extra as a spread for your morning toast.
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Linton Hopkins's Aunt Julia ("my paternal grandmothers sister-in-law," he says) made giant vats of this barbecue sauce on her farm in Alabama, then drove around delivering it to everyone in her extended family.
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Get Butterscotch Pie Recipe from Food Network
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Yigit Pura's ultra-chocolaty coupe combines cocoa nib mousse with chocolate cream and chocolate wafer cookies. The salty hazelnut crumble topping is versatile Pura recommends using it to replace streusel in just about any dessert.
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This is a Thai-inspired soup with tofu, mushrooms, coconut milk, and rice noodles.
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These trailmix cookies combine whole wheat flour and oats with seeds, coconut, and raisins for a lunch box treat that proves nutritious can be delicious.
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Get Chicken Satay with Grilled Vegetable Couscous Recipe from Food Network
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A delicious Thai red chicken curry recipe with coconut milk and basil.
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Delicious Malaysian coconut rice, served with anchovy hot chile sauce, fried anchovies, fried peanuts, sliced cucumber or tomato, and hard-boiled egg.
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A delicious recipe for classic ricotta cheesecake with a blood orange marmalade topping and and almond biscotti crust.
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Get Eggplant Donuts Recipe from Food Network
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Pull out the double boiler, because you'll need it to turn egg yolks, sugar, pumpkin puree, milk and spices into a thick, creamy and delicious filling for this wonderful pie. When all of the ingredients are combined, gelatin and beaten egg whites are stirred and folded in to make the chiffon part. Chill and serve with a dusting of nutmeg.