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The cooked potatoes are partially whipped in this rich and chunky soup made with heavy cream, carrots, green pepper and celery.
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This recipe is by Trish Hall and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Brownie batter and cheesecake batter are the perfect duo in this clever brownie-cheesecake cupcake recipe.
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Here now a taste of New England game days circa the time when televisions had dials instead of remotes and, if you couldn’t get fresh clams to steam and chop, a can or two from the supermarket would do just fine (That’s still true!) The recipe comes from Brendan McCarthy, a saltwater fishing guide whose charters range from Brooklyn to Montauk, and south to Florida, the Bahamas and the azure waters off Panama, but whose tastes and kitchen skills were first developed in New England and see an apogee in the simplicity of this recipe The dip benefits from some curing time in the refrigerator and, for some, a heavy hand on the cayenne.
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Get Raspberry Cheesecake Recipe from Food Network
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A wonderful aromatic blend of onions and rosemary, perfect for any holiday feast. It'll be the hit of the dinner!
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Delectable filet mignons get a coating of crushed peppercorns, then are cooked to perfect doneness and served with a velvety cream sauce to take the peppery bite down a notch.
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This sweet version of tamales from scratch has chopped almonds in the masa and is filled with pastry cream flavored with a touch of vanilla.
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An unexpected riff on one of our favorite vegetables.
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This hearty quiche is the perfect brunch dish to bring to your friends' Sunday morning get-together when you bake it in a Reynolds® Bakeware Pie Pan.
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Corn muffin mix is the base for this casserole incorporating whole corn kernels with creamed corn and sour cream for a side dish to serve with ham or turkey.
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Break out your ice cream maker and get ready for summer with this recipe featuring bananas and walnuts. This ice cream unlikely to be rivaled by any you'd purchase at the store.