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Get Cinnamon Raisin Bread Stuffing with Sausage Recipe from Food Network
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Get Blueberry-Banana Bread Recipe from Food Network
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Get Buffalo Chicken Hoagie Recipe from Food Network
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Get Roast Chicken with Green Herb Stuffing Recipe from Food Network
cooking.nytimes.com
The hot, open-face tartine is a lunchtime staple in Paris’s small neighborhood cafés and bistros Like a piece of pizza, a tartine is constructed from a thick slice of rustic bread, lightly toasted A savory topping and some good French cheese precede a few minutes of browning under the broiler
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I love to use my smokers when I have time and recently made 3 smoked chickens. I used some applewood to give it a little flavor and a great water bath with lots...
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Get Greek Bread Pizza Recipe from Food Network
cooking.nytimes.com
Making the dressing for Caesar salad is an exercise in the art of layering salty ingredients to build flavor; there are anchovies, Parmesan and Worcestershire sauce, in addition to the salt itself (There is also garlic, which is pounded with a pinch of salt using a mortar and pestle to make a smooth paste.) Since a delicious balanced dressing depends on working in the right amounts of each of those ingredients — and the other, unsalted elements — refrain from adding the salt crystals until you’ve added the right amount of everything else This recipe is adapted from "Salt, Fat, Acid, Heat" by Samin Nosrat, and it's absolutely worth making the torn croutons — store-bought croutons can’t compete, and you'll have leftovers for another salad.
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Get Cubano Recipe from Food Network
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Get French Toast Casserole with Brown Sugar-Walnut Crumble Recipe from Food Network
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These oven-toasted bread cubes are best when tossed into soups that need a little thickening.