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cooking.nytimes.com
I’ve modeled these delicious and easy grated beet fritters after traditional Greek zucchini fritters Make sure to buy beets that have a generous amount of greens attached Don’t be alarmed by the amount of oil: About half of it will still be in the pan when you’re finished, if you are careful to get it hot enough before you add the fritters.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour 40 minutes, plus 2 hours refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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A great tasting yellow cake made fom scratch with eggs and orange juice.
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The holy trinity: buffalo chicken, cheddar, and ranch.
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A simple cream cheese pie baked in a graham cracker crust and topped with succulent strawberries and blueberries.
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Pretty pink refrigerator cookies, made with chopped maraschino cherries in an almond-flavored dough, have a shiny white frosting of Royal Icing.
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Espresso-flavored biscotti are full of fruit, nuts, chocolate chips and spices for a perfect holiday treat.
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This savory quiche features sausage and mushrooms.
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Lemon instant pudding and lemon-lime soda make this a very moist and delicious lemon cake.