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White sugar makes the Kettle Corn taste like popcorn balls. Use brown sugar and it will taste like caramel corn.
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This recipe is by Jonathan Reynolds and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: heavy cream, brown sugar, sugar
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Juice, water, sugar...easy, breezy lemonade!
Ingredients: lemon juice, water, sugar
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This is an interesting blend of flavors, tangy gorgonzola cheese rolled in tender veal, breaded and sauteed. Finished off in the oven with a simple fruit compote...
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These easy Irish soda bread muffins are flecked with caraway seeds and raisins.
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Inspired by Persian lamb stews, Chef Travis Lett's recipe for slow-cooked lamb shoulder is full of the bright flavors of tarragon, dill, mint, chives, and parsley...
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A classic Thanksgiving sausage stuffing recipe.