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Peppermint stick ice cream cake 2 quarts of peppermint stick ice cream (Brighams is especially good!) 1 package of nabisco chocolate wafers 1 cup of melted...
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Beef stew meat is combined in a slow cooker with paprika, teriyaki sauce, onion, carrots, celery, potatoes and mushrooms in this thick stew.
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Easy, fresh bread-and-butter pickles are simply combined and refrigerated at least 24 hours before serving. They keep in the refrigerator for 3 weeks, but they'll probably be gone long before that.
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This recipe is based on a Greek dish made with red cabbage I’ve used both green and red cabbage, and I like it both ways It’s a comforting vegan dish that works as an entree or a side.
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Mashed potatoes with cheddar cheese and green onions, fried in a corn tortilla.
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Get Crayfish Sushi Recipe from Food Network
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Easy and tasty potato pancakes. Serve with sour cream, applesauce, and/or ketchup.
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A loose interpretation of the wonderful Mexican dish, vegetarian and non-greasy but very savory. Totally lacking in heat for families, but drop a chipotle or two into the sauce if you're cooking for masochists.
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A potato pancake recipe that's a bit soft, a tad crunchy, and has just the right amount of grease.
Ingredients: potatoes, onion, eggs, matzoh meal, salt
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This easy potato salad is studded with cheese, bacon, and onions and dressed with a creamy ranch dip.
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Kids love this casserole as well as adults!
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This recipe is by Bryan Miller and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.