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Not so boring mashed potatoes. This dish goes really well with everything, from Chicken to Lamb.
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Canned fruit and chopped nuts are folded into a creamy gelatin base in this cold salad.
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This recipe is by Christine Muhlke and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This cake recipe handed down through generations uses mashed banana in the batter.
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The beloved coffee-infused tiramisu torte is a pretty addition to a dessert table.
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The famous Monte Cristo and Croque Madame sandwiches marry to form Chef John's delicious union of hot honey ham and Havarti held between crispy custard-soaked French toast and topped with a poached egg.
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You will leave the table well-sated after a bowl or two of chicken and wild rice in a heavy cream herbed broth. Toss in a few diced pimientos for color.
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Get IPA Mac and Cheese Recipe from Food Network
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Rosemary, sweet paprika, and garlic make this sauce a tasty burger topping.
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This recipe is by Julie Powell and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Onion and Goat Cheese Tartlets Recipe from Food Network
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I am a pastry chef and I have developed many desserts that can be served at Passover. This shouldn't be prepared just for the holiday - it's great all year long! Garnish with any seasonal fresh berries.