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This recipe is by Craig Claiborne With Pierre Franey and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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The flavors of eggnog lend delicious spice and depth to traditional creme brulee in this simple, festive recipe.
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Top tilapia with lemon-herb cooking creme and crushed crackers for a fish dish the whole family will like. Serve with a mixed green salad tossed with your favorite KRAFT Light Dressing. Garnish with lemon slices for a bright finish.
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Get Creme Brulee French Toast with Drunken Strawberries Recipe from Food Network
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So good on a blustery day! Warms you from the inside out.
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White wine with a splash of black currant flavored liqueur makes a refreshing drink.
Ingredients: white wine, liqueur
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Black cherries and creme de cassis are swirled into a vanilla Greek yogurt-based frozen yogurt for any fancy occasion.
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Get Vanilla Bean Creme Brulee with Raspberries Recipe from Food Network
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Light, sweet shrimp and fresh broccoli make a healthy topping for fettuccine pasta.
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This coffee drink is one of my favorites. With its rum and light chocolate taste, it's perfect for a cold winter day.
Ingredients: rum, liqueur, brewed coffee
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It's about time the whoppie pie, that classic New England treat with the silly name, got a bit of a twist.
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Get Herb Coeur A La Creme Recipe from Food Network