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This recipe is by Suzanne Hamlin and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pizzas made on the grill are really more like topped flatbreads They get plenty of direct heat, so the surfaces brown nicely, but not enough ambient heat, even with the lid closed, for a crumb to develop on the rim of the pizza Stretch out or roll the dough very thin, with no raised edge, so that the pizzas won’t have a doughy texture
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Get Eggnog Meltaway Cookies Recipe from Food Network
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These two moist, rich loaves team pumpkin with coconut pudding mix for a remarkable flavor combination.
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Pork chops are simmered in a slow cooker with a flavorful tomato-based sauce for a warm and filling dinner for the whole family.
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White wine, two types of rum, and two types of juice are mixed with berries in this sweet recipe for fruity sangria.
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Coffee cans make excellent baking tins for breads, as proven here with one-pound cans substituting for conventional bread pans. Well-spiced with cinnamon, nutmeg and allspice, the three medium loaves from this recipe are milder in pumpkin flavor than ot
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While living in Texas for many years, I became a devoted fan of barbecue. In Texas, barbecue is an art and everyone competes for the best barbecue sauce. I loved...
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This recipe makes an excellent Birthday cake during those hot summer months!
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Great tasting banana bars that are moist and sweet. Frost with cream cheese icing and enjoy!
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A makeover of the old date bars, these thin and crispy bars have a delightful sweet-tart filling with dried apricots and orange juice.
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A twelve-hour stint in the refrigerator makes all the difference in this crowd-pleasing layered salad. The mayonnaise dressing that 's spread over the top trickles down, and all the flavors come together.