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Chef John combines pasta and antipasto for an Italian-inspired dish that's satisfying enough for a main course, and makes enough to feed a crowd at a party or potluck.
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Cream of tomato soup is added to sauteed red peppers and onion in chicken broth with olives, chilies and stewed tomatoes. Serve over crushed tortilla chips with a dollop of sour cream and grated cheddar.
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A classic. Tomatoes, olives, feta, peppers, onions and cucumbers, all sliced, chopped and waiting to be tossed with a great dressing. This recipe has one - red wine vinegar, olive oil, lemon juice and herbs. Toss and enjoy.
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A simple recipe for Southern deviled eggs has a secret ingredient: a little sweetened condensed milk to give the filling a smooth and glossy texture. Top with a sprinkle of paprika and a couple of black olive slices for an easy appetizer.
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For a decidedly different luncheon entree, fill tender yellow squash with a colorful egg salad loaded with celery, red bell pepper, green olives, cheddar cheese, fresh basil, dill, mayonnaise, cayenne pepper and seasoned salt.
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An oregano/olive oil dressing with a dash of lemon makes this greek salad recipe just a bit different. All the veggies are chopped so when the salad is tossed, each bit gets its equal share of dressing.
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This is a delicious and fancy variation of the classic Easter appetizer. The prosciutto adds a wonderful saltiness and goes beautifully with the eggs.
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This delicious pasta salad is always a big hit at parties and it's so easy to make. Everyone is always asking me for the recipe. Try it for yourself with the pasta of your choice.
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This Mexican-inspired casserole layers frozen potato nuggets with cooked ground beef, taco seasoning, and cheese for a meal that will please the entire family!
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A grilled pizza-flavored panini with ham and salami is a creative way to jazz up the boring sandwich and predictable pizza.
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This layered casserole with ground beef, black olives, sour cream, ricotta cheese and green chiles is baked, then garnished with whole tortilla chips.