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Roasted eggplant slices take the place of noodles in this lower-carb version of eggplant lasagna.
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This is a flavorful popcorn treat that makes your mouth water and disappears fast! If you toss the cooked popcorn in a paper bag, it helps to absorb any extra grease, and keeps kernels from falling to the floor. The leftovers make nice snacks for lunch boxes.
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Swai fish is layered with Miracle Whip® and Asiago cheese creating a quick and easy way to cook fish under a creamy topping.
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Roasting the garlic mellows the flavor, so do use the whole head in this garlic-Parmesan sauce. Serve on a bed of pasta or rice for a special presentation.
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Caramel apple meets cheesecake in this recipe that gives you a neat twist on either dessert ideal for an autumnal dinner!
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Get Scallops with Mango and Avocado Recipe from Food Network
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For this earthy spring side dish, Su-Mei Yu tosses warm roasted mushrooms and whole shallots with a refreshing combination of dill, mint, and parsley.
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Shredded Cheddar cheese, Miracle Whip® dressing, and crumbled bacon add delicious flavor to a classic potato salad.
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Get Toasted Orzo Salad Recipe from Food Network
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No kneading or rolling is required to make these tasty, tender biscuits with sharp Cheddar cheese, scallions, and buttermilk.
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Save your vegetable scraps for making a delicious homemade stock you can use in any soup, stew, or braise.
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Perfect as a keto meal that yields rich leftovers, this cream of mushroom soup has a chicken broth base and is thickened with cream cheese.