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Get Walnut Raisin Tartlets Recipe from Food Network
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Get Napa 'Road' Mix Recipe from Food Network
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Jenna's Harvest Soup is a fall favorite, complete with flavors of roasted garlic, pumpkin and nutmeg.
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You’ve probably made some kind of Mexican casserole layered with tortillas, beans, and plenty of melted cheese before (and if you haven’t, now is the time) But this one is bolder, brighter and more deeply flavored, thanks to pasilla chiles in the sauce, lime zest in the luscious crema topping, and chorizo in the beans If you’d prefer a vegetarian version, leave out the chorizo
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Get Bobby Flay's Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream Recipe from Food Network
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Roasted butternut squash is simmered with curry, coconut milk, and a hint of spice in this warm and comforting soup perfect for weeknights.
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When preparing the Chocolate Buttercream frosting for these adorable Easter cupcakes, reserve 1 1/2 cups buttercream and 1 teaspoon melted chocolate.
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Pack your pita like a pizza.
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A pinch of cayenne gives this genever-based cocktail a spicy kick.
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Traditional with a kick: This is one of Ingrid Hoffmann's favorite versions of the casserole as a holiday staple.
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Although this dessert is best made immediately before serving, it can be assembled before dinner and refrigerated for up to one hour. If possible, use seedless jam, which won't require the straining in the first step.
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This winter squash is glazed in orange juice.