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This recipe is by Celia Barbour and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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It's a rich, creamy, cherry-topped showstopper that's so easy, even beginners can pull it off.
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Serve this delicious cold roasted red pepper dip with assorted cut up veggies or chips.
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Crabmeat, Cheddar cheese and seafood seasoning make this dip a seaside favorite!
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Get Barefoot Carrot Salad Recipe from Food Network
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My Grandmother's recipe, may be refrigerated or frozen.
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Chopped potatoes and cauliflower simmer in broth in the slow cooker before milk, butter, and sour cream come along to add the creaminess component for a delicious side dish.
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Use canned cream of chicken soup and cream of mushroom soup to make a quick and easy stroganoff dish of ground beef and egg noodles.
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A ranch-flavored dressing made with sour cream, half-and-half, and mayonnaise is the base for this simple cucumber salad.
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This quick to assemble main dish is comprised of frozen hash browns, a mushroom soup middle layer and a rice cereal topping.
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Loaded with parsley, tarragon, and chives, this creamy dip has a texture and color perfect for all sorts of Halloween gags. It would also be delicious served with poached chicken or seafood.
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This flavorful taco treat is a perfect snack to enjoy while mobile. Picnics and block parties are perfect venues for Taco in a Bag.