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cooking.nytimes.com
This dish is inspired by several tsimmes recipes in Joan Nathan’s “Jewish Cooking in America.” Tsimmes, a Yiddish word that means “fuss,” doesn’t have to be fussy at all Sometimes the dish contains meat (and is fussier than this one), but sometimes it’s just fruit and vegetables Warning: You may find yourself eating this for breakfast.
cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Polenta Birthday Cupcakes with Mascarpone Frosting Recipe from Food Network
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Tender, chocolatey chocolate banana bread! Double chocolate with cocoa and chocolate chips.
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Get Avocado Open-Faced Sandwich Recipe from Food Network
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This crepe cake beats all other rainbow recipes.
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Get Chocolate Chip Cookies Straight Up or with Nuts Recipe from Food Network
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This quick bread recipe is flavored with sharp Irish cheddar cheese, tart Granny Smith apples, and a hint of sage.
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A pastel scallion sauce dresses the delicate crabmeat and creamy avocado, making a wonderful, quick main dish thats also elegant enough to be a first course at your next dinner party. As an appetizer, it will serve six.
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This cake is different twist on the usual pineapple upside down cake. It is a wonderful cake served anytime, everyone will love it.
cooking.nytimes.com
This recipe is by William Norwich and takes 4 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This is a scrumptious moist apple cake with a really rich caramel sauce. The recipe comes from Newfoundland.