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You'll love these creamy smoked salmon treats.
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Sherry adds a sweet note to chicken baked in a sour cream sauce and topped with cracker crumbs and an abundance of poppy seeds.
cooking.nytimes.com
This recipe is by Craig Claiborne and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These stuffed pita are a great use for leftovers! I combined a couple of different recipes to come up with this mixture. The almonds and grapes really compliment the ham.
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This easy pistachio Bundt cake is baked with a layer of chocolate batter over a pistachio batter. Swirl it in for a marbled effect.
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These mojo-style black bean and brown rice bowls are an easy lunch or dinner option full of zesty, savory flavor.
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Use Mexican-style canned corn, cream cheese, canned green chiles, and fresh jalapeno pepper to make this dip reminiscent of jalapeno poppers.
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A creamy blend of buttermilk, sour cream, vinegar, chives, and parsley.
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Very tasty cinnamon cake. Freezes beautifully. May be made into 2- 8 inch square pans. Enjoy one now. Freeze other for later.
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These appetizers are an explosion of flavor with turkey, crisp veggies, and the zing of chili paste.
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This recipe makes 2 pies. A gelatinous topping made with cornstarch and strawberry flavored gelatin is poured over fresh strawberries. Serve with whipped cream.
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Clams dipped in egg and baking mix, then fried to a golden brown.
Ingredients: clams, baking mix, egg, vegetable oil