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A rich recipe for moist chocolate–peanut butter Bundt cake. The cake is finished with a bittersweet chocolate glaze and roasted peanuts.
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This recipe is by Toby Cecchini and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Filet Mignon Sandwich with Onions, Camembert, Fried Egg and Chimichurri Recipe from Food Network
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These mini tiramisu éclairs are cream-puff pastries with a creamy filling of mascarpone cheese and Marsala, coated with an espresso glaze.
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Get Goat Cheese Cheesecakes with a Gingersnap Crust and Tuiles Recipe from Food Network
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This is not your corner takeout's moo shu pork, but it is popular in China, where its northern origins are debated, according to the author Carolyn Phillips The egg is thought to resemble the flowers of the sweet olive (osmanthus fragrans) shrub, hence its Chinese name, muxi rou, or osmathus blossom pork The ingredients are stir-fried in batches to cook evenly and retain the vibrancy of the colors
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This zucchini cake recipe is like zucchini bread but lighter; it's frosted with a tangy buttercream frosting and coated with toasted pecans.
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Get Peach Cobbler Cupcakes Recipe from Food Network
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Get Ragusa Style Ricotta Ravioli Recipe from Food Network
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Get Stuffed Cabbage Rolls With Tomato Sauce Recipe from Food Network
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Get Italian Rainbow Cookie Cake Recipe from Food Network