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Stanford Kitchen Menu Food
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Whole Wheat Apple Pecan Scones
Crispy Traditional Potato Pancakes
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Slow Cooker Stuffed Peppers
French Puy Lentil Salad
Scottish Shortbread, Gluten Free
Black Pepper Biscotti
Crisp Sugar Doily Cookies
Rhubarb Blueberry Jam Annette Recipe
Pear Gingerbread Upside Down Cake
Creme Fraiche (homemade)
Lemon Jumbles
Cheesecake Stuffed Red Velvet Cookies
Cranberry Bread
Sweet Onion & Apple Upside Down Cake
Ris de Veau Panees a l'Anglaise (Breaded sweetbreads)
Colorado River of Cheese and Macaroni
Steak Fried Rice
Simple Tomato Tart
Puerto Rican Gazpacho Salad
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