Search Results (8,439 found)
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Food & Wine's Grace Parisi likes using a mix of shiitake, oyster, chanterelle, and button mushrooms for this succulent ragù to top baked potatoes, but any combination will work.
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Corn pudding doesn't get the same attention as some other holiday side dishes, but it's a real crowd-pleaser that pairs perfectly with all your favorite special-occasion meats.
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Because it's three layers, this sounds hard but it's worth it. My son is famous for making and taking these in to work. I've heard other names but here in the Northwest everyone knows them as Nanaimo bars.
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This recipe is by Julie Powell and takes About 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A sweet, creamy custard is poured into homemade crusts and dusted with cinnamon in this recipe for a South African classic, milk tart.
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Grapefruit juice flavors both the cake and the icing in this cake recipe for a cinnamon and nutmeg-spiced cake baked in a bread pan.
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Personal recipe... the way I make it in Australia. Apple crumble pie with coconut and rolled oats. Cut up and serve with hot or cold custard!
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Load it up and never look back.
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These crispy orange pizzelle are flavored with orange zest and triple sec for a bright twist on the classic Italian holiday cookies.
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A homemade cranberry filling is spread between a spiced oat-nut dough in these festive bar cookies.
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Get OSM Waffle Recipe from Food Network
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Make this easy corn fritter recipe using fresh corn kernels mixed into a cornmeal batter that gets deep-fried and served with tartar sauce. Deep frying may sound...