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Rich dark chocolate mousse is so easy to make and so impressive your guests won't believe you made it yourself. This has a pinch of hot chile just for extra flavor.
Rich dark chocolate mousse is so easy to make and so impressive your guests won't believe you made it yourself. This has a pinch of hot chile just for extra flavor.
Ingredients:
dark chocolate, butter, water, chipotle pepper, salt, egg yolks, sugar, heavy whipping cream
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Get Apple Sauce Empanadas Recipe from Food Network
Get Apple Sauce Empanadas Recipe from Food Network
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Get Butter Pie Crust Recipe from Food Network
Get Butter Pie Crust Recipe from Food Network
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This eggnog and peppermint ice cream punch is very sweet and perfect for Christmas parties.
This eggnog and peppermint ice cream punch is very sweet and perfect for Christmas parties.
cooking.nytimes.com
This recipe â invented by Caminoâs Russell Moore because he couldnât bring himself to discard the salty, pickly liquid left over from sauerkraut â is often on Caminoâs menu in the winter He tells me it is an especially good one to make at home, because so many of us have old jars of sauerkraut cowering in the backs of our refrigerators If my own refrigerator is any gauge, he is correct.
This recipe â invented by Caminoâs Russell Moore because he couldnât bring himself to discard the salty, pickly liquid left over from sauerkraut â is often on Caminoâs menu in the winter He tells me it is an especially good one to make at home, because so many of us have old jars of sauerkraut cowering in the backs of our refrigerators If my own refrigerator is any gauge, he is correct.
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Get DQ Bourbon Pecan Pie Recipe from Food Network
Get DQ Bourbon Pecan Pie Recipe from Food Network
Ingredients:
butter, vegetable shortening, flour, sugar, salt, water, cider vinegar, pecan, bourbon, eggs, corn syrup, vanilla, whipped cream
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Layers of cooked shredded pork sirloin roast, bread cubes, green chiles, goat cheese, and fresh sage are baked in an egg-milk base for this hearty brunch or main dish casserole.
Layers of cooked shredded pork sirloin roast, bread cubes, green chiles, goat cheese, and fresh sage are baked in an egg-milk base for this hearty brunch or main dish casserole.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jonathan Reynolds and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I served this bread at last year's Christmas dinner and it was the topic of conversation at the table. Everyone loved it! Delicious with any meal or on its own.
I served this bread at last year's Christmas dinner and it was the topic of conversation at the table. Everyone loved it! Delicious with any meal or on its own.
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Lots of citrus flavors and sliced fresh fruit make a refreshing red-wine sangria, and this recipe makes enough for a crowd.
Lots of citrus flavors and sliced fresh fruit make a refreshing red-wine sangria, and this recipe makes enough for a crowd.
www.chowhound.com
Try this easy maple whipped cream on pumpkin pie, morning pancakes and waffles, or as deliciously melting treat on hot oatmeal.
Try this easy maple whipped cream on pumpkin pie, morning pancakes and waffles, or as deliciously melting treat on hot oatmeal.
Ingredients:
heavy cream, maple syrup
cooking.nytimes.com
The components for a traditional sangria are in the glass: wine, brandy and fruit The sparkling wine or fizzy water that’s sometimes added just before serving is not in this recipe, but you can include it, especially if you increase the recipe four or six times to make a pitcher Wölffer Kitchen in Sag Harbor, N.Y., which makes a popular rosé wine, devised this pretty drink, a variation on sangria, for its summery appeal.
The components for a traditional sangria are in the glass: wine, brandy and fruit The sparkling wine or fizzy water that’s sometimes added just before serving is not in this recipe, but you can include it, especially if you increase the recipe four or six times to make a pitcher Wölffer Kitchen in Sag Harbor, N.Y., which makes a popular rosé wine, devised this pretty drink, a variation on sangria, for its summery appeal.