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Kids adore these homemade chicken tenders with honey-mustard!
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These delicious pumpkin bars are made with a cakey crust layer, a creamy cheesecake layer, and a crunchy nut layer for maximum satisfaction.
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Get Quickie Coconut Cupcakes Recipe from Food Network
cooking.nytimes.com
In France, this cake is usually served with a little sweetened crème fraiche, but it lends itself to other toppings as well Fresh soft fruit, like sliced peaches or plums, is a natural with this as is berries with a touch of sugar And, because the cake is plain and just a little tangy from the yogurt, it pairs happily with lemon cream, curd or mousse and is delicious with chocolate mousse or chocolate sauce.
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This is a very light cake, similar to a lemon drizzle but with a ton more flavor The rosemary and orange add delicious floral notes A fluted Bundt pan looks especially nice
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It's a nice combination of andean bolivian/peru traditional ingredients (quinoa) and European cousinne.
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These rich and creamy cheesecake bars are made easy with a spiced up cake mix crust.
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Lots of lemon juice, black pepper, mustard, miso, and mayo are all it takes to season wild salmon fillets baked in a hot oven.
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This recipe is by Jeannette Ferrary and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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See photos about How to Make a Campfire Cake from Food Network
Ingredients: artichoke, cake, watermelon
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Get Green Chile-Tomatillo Sauce Recipe from Food Network
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Take your basic Caesar salad to the next level.