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An easy recipe with only 4 ingredients, including a lot of chopped pecans, makes a big batch of melt-in-your-mouth cookies.
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A hearty recipe for a ham and cheese breakfast casserole made with bread cubes, cremini mushrooms, and Dijon mustard.
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This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Craig Claiborne and Pierre Franey brought this recipe to The Times in 1988, when a properly-made risotto was still a relatively new dish for the home cook It would make a wonderful meatless main dish or as an accompaniment to roast chicken or grilled steak.
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A deluxe version of a BLT sandwich has the bacon, lettuce, and tomatoes, and ups the ante with green onion, Havarti cheese, and softly fried eggs.
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A very coconutty and chewy Flilipino rice flour dessert. Traditionally, this is baked in banana leaves.
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I like to include the chocolate chips because I love chocolate, but they can be omitted. I have made them without the chips and they still came out great!
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Old-fashioned cut-out cookies have a rich, buttery frosting. This recipe makes a big batch.
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Get Potato Latkes Recipe from Food Network
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Arborio rice is simmered in white wine and chicken broth and finished with truffle oil and Parmesan cheese creating a rich, Italian-inspired risotto.
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A deliciously simple, yet very impressive seafood pasta dish with cream and Parmesan cheese. Bound to rival your favorite restaurant version of the same!
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A quick and cheesy skillet dinner with beef, rice, and taco seasoning will keep your family happy and full.