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cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pimiento cheese spread is one of those Southern comfort foods that doubles as a really delicious appetizer. If solace is what you're seeking, use the spread to make a sandwich on white bread, or grill for a tasty grilled cheese.
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Save money by making cold brew coffee concentrate at home; add as much creamer, simple syrup, and ice to each cup as you like!
Ingredients: coffee, water, sugar, ice, syrup
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A fresh apricot pie is made from a few simple ingredients.
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This recipe uses gluten-free all-purpose flour and xanthan gum to offer a tasty and moist gluten-free pumpkin bread with walnuts.
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This peach shrub recipe infuses peaches with sugar, white wine vinegar, and basil to make a nonalcoholic flavoring for cocktails and mocktails.
cooking.nytimes.com
This is inspired by colcannon, an Irish mix of mashed potatoes and kale or cabbage This lightened version is a mixture of two-thirds turnips and one-third potatoes, with the turnip greens stirred in at the end.
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Cinnamon and sugared walnuts are a tasty snack by themselves and are great for topping salads and crepes.
Ingredients: egg white, water, walnut, sugar, cinnamon, salt
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Rice is cooked in the oven with milk, vanilla, sugar and cinnamon.
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Succulent pork roast with fragrant garlic, rosemary and wine.
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This is a very flaky and very tasty prize-winning pie crust that mixes up nicely, but it is a bit tricky to roll out. So if you have a pastry cloth and a rolling pin, you 'll need them. Or try rolling this dough between lightly-floured sheets of waxed paper. This recipe yields one double-crust pie.
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I love making pickles and stumbled across an old pickled pumpkin recipe a few years ago. Using the recipe as a starting point, I made some changes and came up...