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I was on the hunt for a perfect jerk seasoning, not too sweet, not too spicy. I finally perfected my own. Hope you like it!
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This is the only pumpkin pie recipe I've ever used. It's been in the family for at least sixty years! Since, in our family, one pie is never enough, I like to triple the filling recipe and divide it into two pie shells, since, as my Mom always says, "No body likes a skimpy pie!" (Of course, this will add a few minutes to the baking time, too.)
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For these two loaves of heavenly quick bread, the flavors and textures of orange, zucchini, chocolate and chopped nuts are marvelously combined.
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This butternut squash soup gets its creaminess from almond milk and avocado.
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Get Wild Alaskan Salmon Fillet Recipe from Food Network
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Chewy golden oatmeal cookies with dried cranberries and pecans are a perfect fall treat.
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Get CHILLED MOUSSE OF PIKE WITH A TRUFFLE AND LOBSTER SALAD Recipe from Food Network
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These traditional glazed Japanese hamburgers are eaten without a bun. Shiitake mushrooms and tofu add moisture to the ground beef.
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Sweet potato, coconut, and walnuts are baked into a delightful bread perfect with a cup of tea.
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How can this pie miss with scrumptious ingredients like grated orange rind, pumpkin puree, sweetened condensed milk, whole pecans, brown sugar and oodles of spices? The pumpkin filling is whipped up, poured into a prepared crust, and in the last minutes of baking, a yummy pecan streusel is sprinkled over the top.
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A gluten-free pie crust is filled with a spicy pumpkin filling that is dairy-free and egg-free.
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Get Good Gravy Recipe from Food Network