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cooking.nytimes.com
This is a cake to stop traffic The layers are an improbable red that can vary from a fluorescent pink to a dark ruddy mahogany The color, often enhanced by buckets of food coloring, becomes even more eye-catching set against clouds of snowy icing, like a slash of glossy lipstick framed by platinum blond curls
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Get Healthy Carrot Muffins Recipe from Food Network
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Piquant parsley-based salsa verde with its capers, anchovies and vinegar is a perfect foil for chunks of mild mozzarella.
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Sirloin strips and an awesome feta-mushroom cream sauce served with pasta makes a wonderful Italian meal!
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Get Orange and Maple-Glazed Turkey with Thyme-Shallot Gravy Recipe from Food Network
cooking.nytimes.com
Lentils and tuna are a wonderful combination This mixture also makes a great stuffing for tomatoes.
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Get Blackened Scrod with Bok Choy Wrapped Couscous and Grilled Eggplant Sandwiches Recipe from Food Network
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One of the few dishes that is better served cold rather than hot. Absolutely delicious and very Mediterranean!!! It can be made vegetarian by replacing meat with soya.
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Get Vegetable Saute Recipe from Food Network
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Perfect for a summer picnic, this Cobb salad includes bacon, shrimp, lettuce, tomatoes, and avocado, dressed with a bright vinaigrette.
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Roasted red peppers and potatoes combine with a creamy broth for a hearty and satisfying soup. Serve hot with warm crusty bread for dipping.