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Green grapes are folded into a sweetened cream cheese and sour cream mixture freckled with pecan bits in this fruit salad.
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A biscuit crust filled with sausage, eggs, and cheese. These individual breakfast pies can be made ahead of time, and microwaved as needed.
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Smoked salmon takes center stage folded into mayo, lemon juice and McCormick® Guacamole Seasoning Mix. Serve with crackers, crusty bread, sliced apple or pita chips.
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The marvelously versatile deviled egg is made new and different with Parmesan cheese, oregano, Dijon mustard and a dash of hot sauce.
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Sweet dates stuffed with the tang of Gorgonzola cheese and a walnut piece for some crunch.
cooking.nytimes.com
This simple, not-too-sweet tart is reminiscent of a cheesecake but with a higher crust-to-filling ratio If you’ve got excellent, ripe fruit, feel free to lay it on top — berries, figs, poached rhubarb or pears, pineapple, plums — anything sweet and juicy will contrast nicely with the milky ricotta filling Or just drizzle the tart with good flavorful honey and serve it plain
cooking.nytimes.com
This gorgeous tart is adapted from "Sweeter Off the Vine," by Yossy Arefi, a cookbook of fruit desserts for every season It's an ideal vehicle for the ripest strawberries at the height of the season, a dessert that makes more of a splash than just serving berries and cream but still has that simple charm The only tricky part is the crust, which could crack as you transfer it to a serving board
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Ziti is layered with sausage, ricotta, mozzarella and tomato sauce, then baked until bubbling.
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Citrus-grilled burger with authentic Cuban toppings.
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Banana peppers and feta cheese add a little kick to tasty turkey burgers!
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This creamy casserole can be made a day ahead, refrigerated and then baked just before dinner. Using frozen vegetables makes this dish a cinch.
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An aromatic simmer of garlic, tomatoes and parsley in olive oil and butter forms the base for this sensationally easy pasta dish. Add canned clams at the last minute and toss with freshly boiled linguine pasta.