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This is a Middle Eastern version of traditional cabbage rolls stuffed with rice, almonds, sultanas, and spices and served with yogurt sauce.
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Moist banana bread meets the wintertime spices of gingerbread in this delicious loaf that's topped with a pretty vanilla glaze.
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This recipe is by Kay Rentschler and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This rich banana-flavored bread pudding is made with coconut milk and sprinkled with toasted walnuts. It should sit 8 hours to overnight before baking, so it's a great make-ahead dessert.
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A recipe for sausage muffins with sweet potatoes
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Get Jamaican Jerked BBQ Sauce Recipe from Food Network
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Get Yo-Ho-Ho and a Bottle of Rum Punch Recipe from Food Network
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Get Serrano Ham-Wrapped Figs Recipe from Food Network
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Get Good Eats Roast Turkey Recipe from Food Network
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Get Iny's Prune Cake with Buttermilk Icing Recipe from Food Network
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my basic vegetarian chili. i add to it and change things every time i make it. the measurements are not set in stone and i generally add MUCH more garlic and...
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If you’re going to the trouble of making a pie, why not make it a blockbuster This pie, adapted from the professional pie coach Kate McDermott, is both deeper and wider than the traditional nine-inch version The thicker rim is especially satisfying, like a buttery, crumbly slab of shortbread