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You can use the first two steps as a basic recipe for cooking a turkey breast half; the cooked meat can be sliced and served as is.
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This chicken in this recipe is keeping some pretty fine company. Lots of color - green pepper and pimento. Lots of crunch - potato chips and almonds. And then there 's the cheese and creamy mayonnaise. Serves twelve.
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This baked Hoosier corn queso dip involves minimal prep work for the maximum melty goodness of feta, Cheddar cheese, mayo, and sour cream.
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Salmon burgers made with gluten-free bread crumbs and parsley can fit into a gluten-free or paleo-ish diet.
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I use hand-harvested wild rice in this, drained of excess water if necessary and cool it before adding. I also make my own immersion blender mayo with dijon instead...
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This rotini pasta salad has a sweet sauce made from sweetened condensed milk, sugar and mayonnaise. It's a family favorite, due to the sweetness.
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Everyone will enjoy this salad featuring wild rice, cooked chicken, and crunchy cashews along with plump juicy red grapes. Besides wild rice, the real star of this salad is the dressing that uses curry powder to provide a delicious and unique flavor.
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Pure comfort food for a crowd. This macaroni salad with all the fixings - celery, corn, green onion and hard-boiled eggs - has a terrific, creamy dressing that clings to every bite. Makes twelve servings.
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Crabmeat and black-eyed peas join a party of fresh broccoli, bell peppers, tomatoes and green onions. Coat with a savory blend of mayonnaise and Italian-style salad dressing and give a lively toss with cooked pasta. Chill thoroughly and serve.
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A can of Mexican-style corn adds texture, taste and color to this standard Southwestern dip.
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An addictive way to use up the summer veg.
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This colorful pasta salad features a medley of crunchy veggies! Combine pasta with broccoli, cauliflower, carrots, celery, bell peppers, mushrooms and fiery sweet red onions. A sweetened mayonnaise and vinegar binds the salad.