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Creamy and tangy, this classic Russian salad dressing melds tomato ketchup and smooth mayonnaise with a little vinegar for kick.
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This recipe is by Pete Wells and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Slowly cooking the roux brings a deliciously authentic taste to this simple gumbo.
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Potatoes, processed cheese and ground beef are flavored with bell pepper, jalapeno and cayenne in this easy soup.
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This easy chicken fajita pasta bake is made with black beans, corn, and ziti pasta smothered in a tasty sauce made of salsa and cream cheese.
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Serve your guests opulent layers of cream cheese, sour cream and mayonnaise mixed with olives, onions, green peppers and parlsey, tender morsels of chicken and an enriched cream of mushroom soup sauce. Top with bread crumbs and bake.
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Loaded with shrimp, ham, chicken, and veggies, just like in your favorite Chinese restaurant. This fried rice is delicious and an excellent use of leftovers!