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Cream cheese pastry crusts are filled with fresh strawberries and a strawberry gelatin glaze to make cute mini tarts.
cooking.nytimes.com
My challah varies according to the weather and my whim The basic formula has changed through the years; I use less sugar and oil now and fewer eggs The key is knowing that you can always add more flour to your dough if it is too sticky, but it is hard to make a soft dough if you start off with too much flour
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe for Koeksisters (cake sisters), or South African donuts, calls for soaking the cakes in a lemony ginger syrup.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 42 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.simplyrecipes.com
These easy apple turnovers are made with store-bought puff pastry or homemade pie crust. They're filled with tart apples, currants, walnuts, sugar and cinnamon. All the best fall flavors in a hand-held pie!
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Chili with quinoa, plenty of beans, and tomatoes is a hearty, vegan version of chili that will please the whole family.
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Delicious punch! Great for holidays, showers, parties! Make extra!
cooking.nytimes.com
A light and fluffy flan seasoned with chile, cinnamon and anise, and topped with a filigree of pepita praline (just hulled pumpkinseeds mixed with caramel) This is dinner party pudding at its zenith.
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Get Grilled Tuna with Caramelized Onions, Cinnamon and Mint Recipe from Food Network
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Korean grilled short ribs are one of the most popular dishes in Korean Restaurants. The slightly sweet grilled flavor of beef, garlic, onion, and soy sauce is...