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cooking.nytimes.com
This recipe requires a little extra effort – you have to whip the egg whites separately and then fold them into the batter - but the reward is a light, ethereal cake topped with glistening, caramelized cranberries Serve with a dollop of whipped cream, and prepare yourself for accolades.
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Developed by California Grown. See more recipes at http://californiagrown.org/cookbook/index.asp.
cooking.nytimes.com
Amanda Hesser brought this recipe to The Times in a 1998 article about a return to simply-prepared, down-home foods in response to the brash, over-the-top 90's style of cooking It's an adaptation of one found in Pam Anderson's book, "The Perfect Recipe," and it calls for stirring the mixture every five minutes while it is baking This gives it the ideal balance of lightness and creaminess -- a detail that is missing from most macaroni and cheese recipes.
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Get Margarita Pie Recipe from Food Network
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Get Sausage Gravy Breakfast Lasagna Recipe from Food Network
cooking.nytimes.com
This recipe is by Joanna Pruess and takes About 2 hours 30 minutes, plus 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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A light, spicy quick bread recipe that's a great way to use up leftover roasted sweet potatoes.
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A cupcake recipe spiced with the traditional pumpkin pie flavors of cinnamon, cloves, nutmeg, and vanilla.
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Get Creamy Corn and Vegetable Soup Recipe from Food Network
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Get Almost-Famous Cinnamon Buns Recipe from Food Network
www.allrecipes.com
Such a delicacy must be difficult to prepare, right? Not in the case of these chicken breasts rolled around crab and mushrooms. Top with white sauce and Swiss cheese, and you have a meal sure to impress.
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Chunks of seasoned boneless pork sirloin roast are quickly sauteed with broccoli and carrots, then tossed with herbs, grated cheese, bow tie pasta and more veggies for this colorful, main dish salad.