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Mandarin oranges, pineapple, coconut, marshmallows, and sour cream are all you need for a sweet salad for the Thanksgiving table.
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This recipe is by Steven Stern. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: egg white, lime juice, syrup
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Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine It is simply an emulsification — egg yolks and butter cut through with vinegar flavored with tarragon and shallots, with a bite of black pepper Think of it as a loose mayonnaise, requiring only plenty of whisking and a careful hand with the heat to master
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Chopped napa cabbage, crunchy pieces of ramen noodle, and sunflower seed kernels make a unique Asian-type slaw with a sweet and tangy vinegar dressing.
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Get Jam Parcels Recipe from Food Network
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Get Roasted Green Chile Hollandaise Recipe from Food Network
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Get Sugar Cookies Recipe from Food Network
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This is a quick and easy version made with puff pastry instead of strudel dough. Serve warm with vanilla ice cream.
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Get Traditional Banh Xeo with Nuoc Cham Sauce Recipe from Food Network
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I used packaged puff pastry here because I thought the dense, almost candied figs would work well with an airy, flaky crust — one that I didn’t have to make The cheese and rosemary helps balance the intensity of the figs, while a drizzling of honey at the end brings out the sweetness of onions and figs.
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This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.