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We've listened to your comments on this recipe, and tested it — then retested it. It's adapted from “Mast Brothers Chocolate: A Family Cookbook,” by Rick and Michael Mast, the Brooklyn chocolatiers, and this most recent, updated version reduces the amount of butter and changes the temperature to which you'll want to heat the caramel mixture (The video at right does not reflect those changes.) Make sure you have a candy thermometer, or an instant-read model, and watch out — caramel is extremely hot It's worth the little bit of danger. The end result is lovely: sweet and salty with just enough of that caramel chewiness. 
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The black Nadia eggplant takes especially well to the grill -- skin on or off -- and eagerly absorbs a dressing of reduced balsamic vinegar.
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Get Sliders Recipe from Food Network
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A creamy turkey casserole using cream of mushroom soup is a great way to use leftover turkey for weeknight dinner.
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Hot buttered rum sauce is an easy and rich dessert fondue idea. Serve with fruit, angel food cake, or your favorite fondue dippers.
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Olives not only make this creamy layered shrimp dip look pretty, they add a nice flavor twist to an otherwise straightforward party favorite. Crab may be substituted for shrimp.
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This cool, creamy pie is a Nutella lover's dream.
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