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Rhubarb is baked over a sweet dough in this pudding with a cobbler-like consistency.
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When I first got this recipe, I thought it would be strange to make this cake then refrigerate it and bake the next morning. But it's great. The cake is so moist and delicious. It's wonderful when you have company staying at your house. It makes a great breakfast with a cup of coffee.
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These biscotti are very low in fat but they are delicious. You can substitute the almonds with 3/4 cup cranberries.
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This superior recipe comes from chef Juanjo López of La Tasquita de Enfrente in Madrid.
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An easy recipe for aioli, mayonnaise flavored with mild roasted garlic.
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Follow the directions carefully and you are virtually guaranteed success with this wonderful egg bread recipe.
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Ground beef is mixed with chopped onion and shredded Cheddar cheese, before it is shaped into patties and broiled.
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This sweet and sour chicken tender dish is quick and easy. The tangy sauce has chicken broth, vinegar and a hint of soy sauce.
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Thumbprint cookies with a delicious filling, these are perfect for Christmas. Does not use eggnog, but they have an eggnog taste. You can substitute 1/4 teaspoon rum extract and 1 tablespoon milk for the rum.
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Get Vanilla-Brown Butter Cake with Spring Fruit and Berry Compote, Mint Oil and Toasted Marshmallow Sauce Recipe from Food Network
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"One of my favorite recipes in the whole book ('Jeremiah Tower Cooks') is for Montpelier butter -- it's the best version I've ever tried and incredibly versatile In 'New American Classics,' Tower wrote that this classic compound butter 'transforms hot cauliflower' and that 'on top of mashed potatoes it is so good that it should be arrested.' Here he says he hasn't changed his mind and further recommends it with hot grilled fish or steaks and, at room temperature, with cold poached salmon With typical passion, he adds that when it is spooned between slices of leftover roast pork or veal 'the slices reassembled, left for a day, and then eaten at cool room temperature, it creates a lifelong memory.'"
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Get Grandma's Strawberry-Rhubarb Pie Recipe from Food Network