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Recipe Master on MSN
8 分钟
A Cheesy Morning Treat: Baked Cottage Cheese Eggs You’ll Crave Daily!
Eggs and cottage cheese are culinary powerhouses, and when combined, they create a breakfast masterpiece that’s as nut ...
49 分钟
Meat-shaped molds, 'salads' and aspics: More retro recipes from the Star's holiday cookbook
We're diving back into IndyStar's archives of the 1960s and 1970s to bring you more recipes from the Hoosier Holiday Cookbook ...
Blogghetti on MSN
57 分钟
Eggless Chinese Butter Cookies
Eggless Chinese Butter Cookies that bring rich creamy flavor without eggs! These buttery, crumbly confections are ideal for ...
59 分钟
Thanksgiving leftovers: What to make with turkey, stuffing and cranberry sauce
Leftover turkey: Turn it into chili, pile shredded turkey onto nachos, toss shredded turkey meat with taco spices and cheese ...
Montgomery Advertiser
1 小时
Lost Recipes: Don't be a spec-tater! Make dinner like it's 1915, with potatoes
It’s time to ring the dinner bell. For the past two weeks, Lost Recipes has reclaimed a bunch of thrifty breakfast and lunch ...
juliescafebakery
3 小时
Creative & Delicious Leftover Pasta Recipes
Leftover pasta is a versatile ingredient that can transform into an array of delicious dishes. Whether it's cooked spaghetti, ...
Chattanooga Times Free Press
8 小时
Fare Exchange: Ambrosia salad, Tuscan soup recipes arrive from Chattanooga-area cooks ...
Good morning, week-before-Thanksgiving planners and dreamers. Today our questioning (but not questionable) friend T. Square ...
Chattanooga Times Free Press
8 小时
Bring these recipes shaped by Southern women to your Thanksgiving table
Thanksgiving dinner should feel like a huge hug, comfort food at its best. Often the menu includes recipes steeped in family ...
15 小时
Want to make some "Bake Off"-level pies this Thanksgiving? Here are a pastry expert's best tips
"Don’t stress yourself out by trying to make the pie start to finish in one day. Pie dough can be made in advance" ...
20 小时
Miso, polenta, and pie: Three ways to elevate corn this season
We use it to bolster our fully loaded polenta, which we top with a lively chili-tomato sauce for a burst of heat and acidity.
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