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This recipe is by Melissa Clark and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Salted Caramel-Banana Bread Pudding Recipe from Food Network
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This salad is best served warm so all of the fabulous flavors can strut their stuff. The veggies are roasted for this salad and then combined with bow tie pasta, arugula, sun-dried tomatoes, basil, and a splash of olive oil.
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Toasted baguette slices are broiled with a savory topping of feta cheese, Greek olives, tomato, and roasted red pepper for a Mediterranean-style appetizer they'll love.
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Lemonade concentrate is stirred into lemon pudding and then combined with whipped topping. This creamy lemon filling is poured into a graham cracker crust, decorated with lemon slices, and chilled.