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This recipe is by Sara Dickerman and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a rich pie that 's made with evaporated milk, lots of milk and eggs, and plenty of coconut. The filling is cooked until thick and creamy, and it 's immediately poured into a baked pie shell and chilled.
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These light and spongy gluten-free chocolate chip muffins are made with almond flour instead of regular flour.
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Crispy chicken in a rich teriyaki sauce is piled on corn tortillas and topped with a Japanese cucumber salad in this unique taco recipe.
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Delicious! Use ripe mangoes for best results.
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These homemade glazed peanuts use a bit of chipotle pepper and chili powder to add some heat to a favorite sweet treat.