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Tortillas spread with chipotle cream cheese are filled with black beans, salsa and diced avocado, then chilled and cut into individual bites for an easy appetizer.
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Vegan paella, made with rice, artichoke hearts, and peas, is a hearty version of the traditional Spanish-favorite.
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This hearty salad made with grilled corn, white beans, fresh garden vegetables, and a light vinaigrette will taste like summer in a bowl.
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A homemade sweet and tangy dressing brings the flavor to a pretty pasta salad made with sharp Cheddar cheese, colorful spiral pasta, and red bell pepper.
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Get Smashburger-Style Burgers Recipe from Food Network
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Penne pasta and fresh vegetables are tossed with Catalina and Italian-style dressings.
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Get Fire-Grilled Chicken Quesadilla Recipe from Food Network
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Vegan sweet potato chili, made with kidney beans and diced tomatoes, is an easy cool-weather meal for lunch or dinner.
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These are the richest appetizers we have ever served. They are wonderful with wine and cheese! A version of this recipe was a gift from a friend and we have enjoyed it along with our guests. Use as much Gorgonzola as suits your taste!
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Full of Mexican-inspired ingredients and flavors, this rice and beans dish is a quick and easy dinner option.
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Impress everyone at your next party with Tater Tots® nachos.
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Tuna macaroni salad gets dressed up with sliced cucumbers, tomatoes, green pepper, and hard-cooked egg in a creamy Italian dressing.