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New York Times Cooking
Corn Pudding With Roasted Garlic and Sage
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Corn Pudding With Roasted Garlic and Sage
Original
from
New York Times Cooking
Summer
Vegetarian
Gluten-free
Kosher
Eggs
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Ingredients
Notes
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1.000 Tablespoon Fresh sage
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0.750 Cup Low-fat milk
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3.000 Eggs
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4.000 cloves Garlic
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Pepper
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4.000 Cup Kernels from 4 ears corn
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0.500 Teaspoon Salt
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