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Get Wild Mushroom-Cheddar Burger Recipe from Food Network
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Get Spring Green Risotto Recipe from Food Network
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Get Pacific Coast Salmon and Wild Ramps, with a Morel, Crawfish, and Fiddlehead Fern Ragout Recipe from Food Network
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Get Spring Green Risotto Recipe from Food Network
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In this magical recipe by Ben Mims from his cookbook "Sweet & Southern," vanilla cake and chocolate custard are layered into a Bundt pan before baking In the oven, the two switch places, with the heavier custard sinking while the cake rises to the surface Once unmolded, you end up with a tender band of cake on the bottom and creamy, wobbly flan on top
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Get Lemon Ginger Molasses Cake Recipe from Food Network
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Get Oven-Baked Short Ribs with Porter Beer Mop Recipe from Food Network
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Get Chicken Noodle Casserole Recipe from Food Network
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Get Deep-Dish Ham Quiche with Herb and Asparagus Salad Recipe from Food Network
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Start by making the caramelized onions These take a great deal of time The onions here, barely slicked with neutral oil, surrounded by sweet wine, can take up to 30 minutes to achieve the excellence you are looking for
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When baking these scones, be sure to use whole wheat pastry flour, which is less dense than whole-wheat flour. Mixing in some all-purpose white flour also lightens the texture of the scones, so they're more delicate and tender.