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Roasted Brussels sprouts are tossed with a maple-bacon dressing, toasted hazelnuts, and dried cranberries for a unique and delicious salad.
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This sweet and refreshing punch makes a beautiful centerpiece for your next summer gathering. With sliced citrus fruit, raspberries, and pineapple juice, you may want to make a couple batches--just in case.
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Get Upside-Down Walnut Mince Recipe from Food Network
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A spice-rubbed pork butt is cooked in a pressure cooker in a sauce of honey, molasses, hot sauce, and garlic. The sweet and spicy pulled pork is then served on a Kaiser roll with homemade coleslaw and barbeque sauce.
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Get Sticky-Toffee Pecan-Pumpkin Pie Recipe from Food Network
www.simplyrecipes.com
Harvest Salad with Miso-Maple Roasted Butternut Squash! Toss with greens, apples, cooked grains, pepitas, dried cranberries, and pomegranate arils. Best fall salad EVER. Makes a great lunch, too.
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Get Barbecue Salmon over Cheddar Grits Recipe from Food Network
www.delish.com
This recipe is beyond salad- pasta and Thai-seasoned ground beef combine for a knock-out meal.
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A hearty main-dish pasta salad with ground lamb, spinach, lemon juice, mint, and feta.
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Get Tabbouleh Recipe from Food Network
cooking.nytimes.com
This recipe is by Dana Bowen and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Steak Towers Recipe from Food Network