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    2,302 Recipes

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    For extra pizazz, stuff in a few fresh or pickled jalapeno peppers. Adapted from "Cooking Light Crave!".

    Recipe #518930

    Use to sprinkle on anything that you think needs a hint of sweet crunch: ice cream, puddings, pie with whipped cream toppings, etc. From "Jeni's Splendid Ice Cream Desserts," by Jeni Britton Bauer.

    Recipe #518929

    The pumpkin season is upon us. A gently spiced dough. The dough is purposefully loose and sticky. From "Glazed, Filled, Sugared & Dipped: Easy Doughnut Recipes to Fry or Bake at Home" by Stephen Collucci.

    Recipe #518898

    This one got rave reviews from: "Glazed, Filled, Sugared & Dipped: Easy Doughnut Recipes to Fry or Bake at Home" by Stephen Collucci.

    Recipe #518897

    Adapted from "Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina" by Sandra A. Gutierrez.

    Recipe #518895

    Just add a margarita...

    Recipe #518890

    Long list of ingredients, but worth it! From: Marinade time included in prep time.

    Recipe #518842

    You can easily change out the salmon for halibut, mahi-mahi or chicken. From Hamilton Beach recipes.

    Recipe #518833

    Double or triple this batch for more than two servings. From Fox website

    Recipe #518823

    Recipe #518821

    Alton Brown, Good Eats

    Recipe #518721

    Recipe #518720

    Recipe #518668

    A southern favorite from You Be Sweet: Sharing Your Heart One Down-Home Dessert at a Time, Patsy Caldwell and Amy Lyles Wilson.

    Recipe #518666

    From Bon Appétit Magazine, July 2007: The Barbecue Issue. Allow for chill time.

    Recipe #518665

    Recipe #518664

    Line your baking sheet with foil for an easy clean-up.

    Recipe #518663

    Recipe Courtesy of Chef Johnny McAdams at Harmon’s City Creek.

    Recipe #518544

    These were time-consuming but absolutely addictive and completely delicious. They can be assembled and kept in a single layer on a baking sheet, covered, and refrigerated up to 8 hours. The cooked rolls may be kept hot in a 200-degree oven up to 1 hour, but you'll gobble them up before that. Adapted from "The Take-Out Menu Cookbook" by Carla Snyder and Meredith Deeds.

    Recipe #518543

    Better than pizza? Maybe! Garden fresh flavors. Excerpted from DELANCEY, by Molly Wizenberg.

    Recipe #518542

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