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cooking.nytimes.com
This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year And it comes together in about five blessed minutes Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven
Ingredients: eggs, flour, milk, sugar, butter
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These crabs are fried to a light crisp, and you can eat the whole crab. Try them in a po' boy sandwich!
Ingredients: crabs, egg, milk, flour, oil
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Melt real cheddar cheese and prepared mustard for a cheese sauce that 's a far cry from processed.
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This latte is made with 2 types of coconut milk, coconut oil, coconut extract, and brown sugar for the die-hard coconut fan.
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Homemade cornbread stuffing made with homemade cornbread and lots of herbs is a double special dinner treat.
cooking.nytimes.com
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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This potato soup, spiked with the spicy addition of jalapeno pepper, is hearty enough to be served as a meal paired with crusty rolls.
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White rum and chocolate turn this creamy ice cream, infused with mint leaves and coffee, into an adult-friendly treat.
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This sweet mustard sauce is fabulous! Easy enough for any night of the week. GREAT on baked ham or even chicken strips.
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Homemade caramel cake with creamy caramel icing is a labor of love; everyone who tastes it will love you for baking this moist yummy treat.
cooking.nytimes.com
Ask your fishmonger to clean the crabs for you, because though the process is a quick and easy one, it's not for the squeamish There's not much cooking here Sometimes crabs spatter, so it's best to fry them in oil that's not smoking hot.
Ingredients: french, egg, milk, cornmeal, flour, cayenne, crabs
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