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A German chocolate cake recipe made with layers of sweet chocolate cake, toasted coconut, and nuts topped with a light vanilla buttercream.
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In this no-bake pie, a tart lemon cream filling is showcased by a prebaked pecan-studded chocolate crust and topped with sweet chocolate shavings.
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This recipe is by R. W. Apple Jr. and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These web-topped, chocolate-frosted red velvet wonders are filled with a spooky surprise a sweet and creamy filling loaded with chewy tapioca pearls.
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The Russians call it kulebyaka, but in Alaska it is pirok, perok or peroche — all amendments of pirog, the more general Russian word for pie Inside the flaky crust, wild salmon from Alaskan waters is layered with rice and cabbage, crops introduced to the 18th-century natives of Kodiak Island by fur traders from across the strait Long after the Russians gave up the hunt for sea otter pelts and sold their claim to the territory to the United States, the frontier fish-camp dish remained a staple of the Alaskan table
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At his restaurant, John Besh simmers the broth for his bisque with the crushed shells of whole blue crabs. Chopped shrimp boiled in their shells flavor the broth for a home version of Besh's tapioca-studded bisque.
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Get Spaghetti with Garlic Mussels in Black Olive Sauce Recipe from Food Network
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Get Heavenly Creme Filled Cupcakes Recipe from Food Network
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It ain't easy bein' cheesy (unless we're talking about these scalloped potatoes)...
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Get Fish Taco Recipe from Food Network