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Try the lightened-up version of this classic, creamy dressing.
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Mini shortcake biscuits and strawberries are threaded onto skewers in this sweet and clever strawberry shortcake kabobs recipe.
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This recipe for smooth guacamole is made by blending tomatillos, cilantro, chiles, onion, and avocado; serve it on tacos, burritos, or tortilla chips.
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White beans, cannellini or navy, and chicken broth form the base of this soup made with fresh kale and tomatoes.
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Get Buffalo Chicken Mac 'n' Cheese Recipe from Food Network
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Each forkful of this salad bursts with Southwest flavor, thanks to Morningstar Farms® Spicy Black Bean Veggie Burgers.
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This hearty chicken taco soup is made even healthier with additional vegetables and herbs. Adjust the seasoning to your taste and serve with a variety of reduced-fat toppings.
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Get Peruvian Roast Chicken with Aji Verde Recipe from Food Network
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To summarize the sauce at best, most interpretations contain roasted, dried, or raw red piquillo pepper.
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Get Caesar, Mississippi, Salad Recipe from Food Network
cooking.nytimes.com
Eric Asimov brought this recipe to The Times in 1998, part of a round-up of some of the specialty sandwich shops cropping up in Manhattan at the time “Sandwiches are as American as Dagwood Bumstead,” he wrote, “and outlandishness has always been part of the recipe.” The new combinations he wrote about went well beyond the ham and cheeses, tuna salads and pastrami on ryes of the past This recipe, adapted from Sandbox, a small chain, elevates the classic chicken salad, with Madras curry powder and slow-roasted tomatoes deepening its savory qualities, and the walnut-raisin bread adding a bit of sweetness and bite.
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Gluten-free stuffing with ground turkey, seasoned with sage and celery salt, is a tasty addition to the gluten-free Thanksgiving table.