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Just shortening, butter, vanilla extract, confectioners' sugar, and milk can make a simple buttercream frosting for whatever you decide you want to frost!
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This quick and easy recipe combines chicken and a sauce made with honey, garlic, butter, and rosemary to make a succulent weeknight dinner.
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Simple scones are a perfect treat for breakfast or with tea. These scones are best served hot with lashings of butter.
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These sliders are essentially mini Cuban sandwiches served on sweet Hawaiian rolls with pulled pork, ham, Swiss cheese, and spicy butter.
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 45 minutes, plus 3 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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These cornmeal muffins, laden with whole corn kernels, are sweet enough to serve for dessert!
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This savory blend of frozen hash browns, sour cream, and Asiago cheese makes a great potato side dish. Try it for breakfast, too!
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I tried for years to make a cheese steak as good as the takeout sub shops of southeastern Massachusetts. I think this is about as close as you can come at home. Freezing the steak the day before makes it easy to cut into very thin slices.
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This streamlined version of Chef Skenes dish from Saison in San Francisco showcases brassicas (plants in the mustard family, like broccoli, cauliflower, cabbage, and rutabaga) and toasted grains in a delightfully frothy bonito-kombu (seaweed) broth.
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This rich dressing from New Orleans is studded with plenty of plump oysters and seasoned with Cajun-inspired spices.
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These easy 6-ingredient cookies made with mashed bananas, oats, and peanut butter are a quick, filling option for breakfast on the go.