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Rotini pasta and vegetables are tossed with ranch dressing in this cold pasta primavera salad that is perfect for picnics and potlucks.
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Tri-colored rotini pasta is tossed with corn, black beans, Mexican cheese, and red bell peppers for a colorful and tasty pasta salad perfect for picnics.
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Get Loaded Omelets Recipe from Food Network
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Chicken, potatoes, mushrooms, and green peas combine in this creamy and comforting stew that's just like mom would make on a chilly day.
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Crunchy cabbage slaw with apples, peppers, and carrots.
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Taco-seasoned ground beef simmers in a creamy, spicy sauce for topping tortilla chips with shredded lettuce, chopped tomato and onion.
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This turkey is roasted with ancho chile peppers, toasted pumpkin seeds, and apples. My Salvadorian mother-in-law taught me this recipe, and it's become our family's favorite. I want everyone to enjoy it like we do!
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A colorful pasta salad, packed with veggies, makes a wonderful side at any BBQ. This batch serves a crowd.
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This salad has a definite sweetness about it. A bit of sugar is added to the dressing and sweet pickles are tossed in with the peas, onions, celery, eggs and cheese. Makes six generous servings.
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Here's a spicy Texas favorite. Black-eyed peas and black beans are marinated in a fiery, flavorful mixture. This is great with tortilla chips or bread -- and plenty of cold iced tea!
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Potato salad made with fresh green and red bell peppers, tomato, green olives, and tuna, it's a nice change from mayo based potato salad.
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Get Chiles Poblanos Rellenos Recipe from Food Network