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cooking.nytimes.com
This meal in a bowl is pure midwinter comfort Loosely adapted from the Japanese dish zousui, beaten eggs are poured into a pot of hot stock and rice, where they set into soft, custardlike strands You can use any kind of stock and any kind of rice, although the starchier the rice, the thicker the soup will be
Ingredients: eggs, chicken stock, white rice
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Decadent chocolate brownies get a boost of healthy, whole-grain nutrition from oats, and their fat content is cut by substituting vegetable oil and applesauce for other fats.
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Get Dark Chocolate Macaron Cake Recipe from Food Network
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Get CHILLED MOUSSE OF PIKE WITH A TRUFFLE AND LOBSTER SALAD Recipe from Food Network
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These lemony cupcakes filled with raspberries and just a hint of almond extract are a delicious sweet treat.
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Get Canby Deep Fried Asparagus Recipe from Food Network
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Get Torta Kataifi Recipe from Food Network
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Swap out the mix-ins in this sweet café treat and create original flavors customized just for your family.
cooking.nytimes.com
This recipe is by Marian Burros and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Mini Pineapple Cakes Recipe from Food Network
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A spiced cupcake recipe filled with fresh strawberry sauce and topped with tangy strawberry–cream cheese frosting.
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Get Seafood Hot Dogs with Sweet Mustard Sauerkraut Recipe from Food Network