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This hearty chicken taco soup is made even healthier with additional vegetables and herbs. Adjust the seasoning to your taste and serve with a variety of reduced-fat toppings.
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This recipe is by Kay Rentschler and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Give your favorite cookies a festive, holiday twist with this recipe for cranberry snickerdoodles.
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Sweet English peas with a tangy horseradish, sour cream, and mayonnaise dressing.
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This sassy, southwestern-style soup features Pace® Pico De Gallo mixed with Swanson® Chicken Broth, zucchini, tortilla strips, and chopped fresh cilantro.
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With equal parts butter and shortening, plus meringue powder for extra body, this simple buttercream frosting recipe works wonderfully for decorating cakes.
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This sweet and creamy lemon pie with a pillowy meringue topping uses gluten-free graham crackers in the crust to keep it gluten free.
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Learn to make chocolate lava cake in individual soufflés oozing with molten chocolate. In just five steps, impress your date, guests, or family with the classic...
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These classic, tender cookies taste of sweet butter, cinnamon — and not much else Since ground cinnamon plays such an important role, be sure to check that it's still fresh and spicy before making these treats The cookies' secret ingredient, cream of tartar, is an acidic salt and a byproduct of wine making
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