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Chocolate syrup, milk, and seltzer combine to create the light and delicious classic egg cream.
Chocolate syrup, milk, and seltzer combine to create the light and delicious classic egg cream.
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Get Killer Chocolate Mousse Recipe from Food Network
Get Killer Chocolate Mousse Recipe from Food Network
www.allrecipes.com
Milk chocolate and dark chocolate are mixed with crushed tea biscuits and raisins in a buttery batter in this easy chocolate tiffin recipe.
Milk chocolate and dark chocolate are mixed with crushed tea biscuits and raisins in a buttery batter in this easy chocolate tiffin recipe.
www.allrecipes.com
With only four ingredients, this chocolate bark is an addictive combination of sweet, salty, and buttery flavors that your kids will love.
With only four ingredients, this chocolate bark is an addictive combination of sweet, salty, and buttery flavors that your kids will love.
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Get Chocolate Pudding Recipe from Food Network
Get Chocolate Pudding Recipe from Food Network
cooking.nytimes.com
This cool-weather panzanella trades tomatoes for caramelized roasted squash It is a great salad for a buffet, but you can also make a meal of it.
This cool-weather panzanella trades tomatoes for caramelized roasted squash It is a great salad for a buffet, but you can also make a meal of it.
Ingredients:
delicata, olive oil, stale bread, red wine vinegar, balsamic vinegar, dijon mustard, garlic, celery, thyme, parsley, romaine lettuce, chives, shaved parmesan, sage
cooking.nytimes.com
Chocolate-rum mousse, which ran in The Times in 1966, was a remarkably efficient recipe in two distinct ways First, it invoked nearly every food trend of its moment: chocolate desserts were an exotic new fix; any respectable grown-up dessert contained rum; mousse suggested that you understood French cooking, or at least pretended to; two cups of cream was de rigueur; and the recipe assumed you owned one of the kitchen’s latest appliances, the home blender Second, the newfangled blender actually did make the recipe a wonder of efficiency: all you had to do was layer the ingredients and blend, and a dinner-party mousse was yours.
Chocolate-rum mousse, which ran in The Times in 1966, was a remarkably efficient recipe in two distinct ways First, it invoked nearly every food trend of its moment: chocolate desserts were an exotic new fix; any respectable grown-up dessert contained rum; mousse suggested that you understood French cooking, or at least pretended to; two cups of cream was de rigueur; and the recipe assumed you owned one of the kitchen’s latest appliances, the home blender Second, the newfangled blender actually did make the recipe a wonder of efficiency: all you had to do was layer the ingredients and blend, and a dinner-party mousse was yours.
www.delish.com
In this smart recipe, Grace Parisi boils orange peels in water, simmers them in sugar syrup, and coats them in sugar. Then she tosses them with pistachios and spreads them over chocolate for a divine bark.
In this smart recipe, Grace Parisi boils orange peels in water, simmers them in sugar syrup, and coats them in sugar. Then she tosses them with pistachios and spreads them over chocolate for a divine bark.
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Get Waffle Iron Hash Browns Recipe from Food Network
Get Waffle Iron Hash Browns Recipe from Food Network
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Get Iced Mexican Chocolate Express Recipe from Food Network
Get Iced Mexican Chocolate Express Recipe from Food Network
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Get Seaweed Mashed Potatoes Recipe from Food Network
Get Seaweed Mashed Potatoes Recipe from Food Network
www.delish.com
The perfect fall drink; warm and delicious with a gorgeous, amber hue.
The perfect fall drink; warm and delicious with a gorgeous, amber hue.