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The lemon zest in the batter of this nutty, sweet-tart quick bread casts a wonderful flavor. Immediately after baking, pierce the loaf with a fork and pour sweetened lemon juice over to intensify the citrus tang.
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This recipe came from my great grandmother's family who came from Sweden somewhere near the end of the last century. NOTE: You can also add 1/3 cup unsweetened cocoa to this recipe. It makes the cookies taste like brownie cookies.
cooking.nytimes.com
These diminutive egg tarts — pasteis de nata — a specialty all over Portugal, have a cinnamon flavored custard nestled in a flaky puff pastry crust The trick here is to bake them in a very hot oven, which causes the custard to puff and the pastry to turn brown and crunchy You can make the crust and filling ahead, but don’t bake them more than an hour or two before serving
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Rhubarb summer refresher. A yummy blend of rhubarb and raspberries surrounded by a brown sugar and oats crust. Serve warm with vanilla ice cream or pour on some half and half.
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These are so moist and chewy, they won't last long in your house!
cooking.nytimes.com
This recipe is by Joanna Pruess and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Green chile peppers lend a flavor boost to this version of an egg breakfast casserole, also featuring cottage and Monterey Jack cheeses.
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Make it like your birthday everyday... ♪
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In this recipe zucchini are hollowed into 'boats' and stuffed with bread crumbs, Cheddar cheese, onion, parsley, egg and Parmesan cheese. A hearty side dish or main meal.
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Children of all ages (even the grown-up kind) will love this recipe for a buttery coconut-flavored pound cake with walnuts.
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Get Broccoli Soup Recipe from Food Network
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It's like your favorite pizza order in one dish—and you can make it in about as much time as it takes to order and pick up a pie.