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This tasty appetizer seasoned with thyme, oregano, and savory. Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first.
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This broccoli salad is a great way to use up leftover grilled chicken. The tangy mayonnaise dressing is easy to whip up, too.
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Pizza gets a little style with chopped tomatoes replacing sauce, and the addition of ranch dressing and shredded chicken
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Put your chili to good use with this great-tasting dip.
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This Cajun style dressing uses a combination of bread cubes and crumbled corn bread mixed with two varieties of onion, celery, parsley and chopped oysters to stuff a 12 to 15 pound turkey.
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Chow down on the holy trinity: Chicken, bacon and ranch.
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This easy quiche makes its own crust as it bakes, thanks to the biscuit baking mix. It's filled with crumbled bacon, asparagus, and Swiss cheese. Use egg substitute or fresh eggs--whichever you prefer.
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We like surprises in recipes and this one has one - tuna and cottage cheese. The end result is a creamy, creamy tuna salad that makes a great luncheon dish.
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Blue cheese and bacon shine in these delightful potato pancakes with a crispy crust that you can serve as a side dish or hot appetizer.
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The flavors of both tomatoes and mushrooms keep blending together in this dish, so it is great the day you make it and even better the following day.
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Enjoy the bright, fresh flavors of tomato and basil in this quick and easy dish. Toss hot pasta with sauteed garlic and scallions; add chopped tomatoes, mozzarella, Parmesan, basil and olives.
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A wonderful festive broccoli slaw salad. Great make ahead recipe and very versatile.