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This is a milk based soup made with fresh tomatoes and seasoned with oregano, basil and marjoram.
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Because they are so moist, these brownies don’t cut into nice straight-edged squares like cakier confections do Letting them cool completely before slicing helps them keep their shape If you dig in while they are still warm, you might end up with something that is not just pudding-like but is unnervingly close to actual pudding, especially in the center
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This recipe is by Joan Nathan and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chocolate zucchini bread that's rich, moist, and with a tender crumb. Made with cocoa powder for extra chocolate intensity.
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Get Ricotta Orange Pound Cake with Strawberries Recipe from Food Network
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Carne Asada works great as a taco filling for a BYOTB (Build Your Own Taco Bar). Although the marinade can be done for as few as 30 minutes, I find that both...
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This recipe, adapted from Ted's Bulletin, an upscale comfort food diner in Washington, makes a simple yet satisfying soup A generous swirl of half and half adds richness, and the unexpected addition of honey lends a subtle, earthy sweetness Just add grilled cheese.
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Get Tiny Ice Cream Sandwiches Recipe from Food Network
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Blueberries, diced pineapple, orange wedges, and honeydew melon chunks combine with lemon and pineapple juices to make a pureed, chilled soup that's ultra refreshing on a sultry summer day.
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Get Simple Broccoli Stir-fry Recipe from Food Network
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Get Banana Cream Pie Recipe from Food Network