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READ REVIEWS
(1277)
MORE RECIPES LIKE THIS
Chicken Cordon Bleu II
Submitted by:
Behr Kleine
The standard Cordon Bleu swimming in a creamy wine sauce.
READ REVIEWS
(2766)
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Banana Crumb Muffins
Submitted by:
Lisa Kreft
A basic banana muffin is made extraordinary with a cinnamon-and-brown-sugar streusel topping.
READ REVIEWS
(458)
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Waffles I
Submitted by:
Ultra B
You can keep the batter, covered, in the fridge for up to a week. Just be sure to whisk well before using again. You may also use whole wheat flour for this recipe.
READ REVIEWS
(261)
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Savory Chicken Breasts
Submitted by:
Lori
Oh so creamy under that crumb topping! Chicken blessed with Swiss cheese and a subtle cream sauce.
READ REVIEWS
(196)
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Cheesecake Topped Brownies
Submitted by:
Nancy Gervasi
This recipe came about purely by luck. A few years back, I had to make a last minute dessert for a party. I had wanted to make cheesecake but I did not have graham cracker crumbs. I did have a package of brownie mix and frosting. They were a hit at the party and I have made them ever since.
READ REVIEWS
(146)
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Bacon Cheeseburger Upside Down Pizza
Submitted by:
Krissy Jinkerson
An original use of ground beef, mixed with prepared pizza sauce, onion, cheddar cheese, and bell pepper. It is topped with an egg crust.
READ REVIEWS
(509)
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Cream Puffs
Submitted by:
Shellie Wendel
Homemade cream puffs will wow your guests, but they are so easy to make, especially if you fill them with instant vanilla pudding. The baked puff shells are a simple alchemy of milk, butter, water, salt and eggs. Presto!
READ REVIEWS
(199)
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Lasagna Alfredo Roll Ups
Submitted by:
Holly
Impress dinner guests with these picture-perfect portions of lasagna. Roll up cooked noodles with a spinach/ricotta filling and bake with a blanket of creamy rich Alfredo sauce.
READ REVIEWS
(231)
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Mexican Cream Cheese Rollups
Submitted by:
Kathy Jenkins
These south-of-the-border hors d'oeuvres -- with a cream cheese base -- are rolled up in tortillas, then sliced into bite-sized treasures.
READ REVIEWS
(1138)
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Easy Slow Cooker French Dip
Submitted by:
Robyn Bloomquist
Home Town:
Kansas City
,
Missouri
,
USA
Living In:
Weston,
Missouri
,
USA
An economical version of an old-favorite sandwich. It is made of rump roast simmered for 7 hours with beef broth, onion soup and beer. The reduced cooking liquid makes plenty of sauce for dipping.
READ REVIEWS
(218)
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Bacon Mushroom Chicken
Submitted by:
Sara Blanchard
A robust dish with fresh mushrooms and a blanket of cream.
READ REVIEWS
(67)
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Taco Salad II
Submitted by:
Susan
Envision a thick taco brimming with chopped tomatoes, ground beef, lettuce, and lots of shredded cheese. You'll have a pretty good idea of what this nifty salad will be like. Except this one you top with a Catalina dressing. Refrigerate overnight and enjoy.
READ REVIEWS
(357)
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Honey Mustard Dressing II
Submitted by:
Mary Ann Benzon
It's amazing how only four ingredients can taste so sensational - honey, mayonnaise, lemon juice and mustard. Whip it up just before serving, and try it with chicken salad.
READ REVIEWS
(769)
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Chicken Fried Chicken
Submitted by:
CASSJW
Get in on the fun of cooking with chicken fried in a saltine cracker crust. Potato flakes give that coating a little something extra.
READ REVIEWS
(228)
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Cheese and Broccoli Chicken Soup
Submitted by:
Rebecca Miller
This is a thick and creamy cheddar cheese soup with chunks of chicken meat and broccoli florets.
READ REVIEWS
(255)
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Tuna Noodle Casserole II
Submitted by:
Chris Smith
Pasta combined with tuna, mushroom and celery soups; layered with American cheese, topped with crushed potato chips and baked until bubbly and slightly browned.
READ REVIEWS
(185)
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Shrimp Linguine Alfredo
Submitted by:
Tina
Elegant but simple, fast and very impressive!
READ REVIEWS
(1074)
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Grilled Salmon I
Submitted by:
Tina
A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets.
READ REVIEWS
(1506)
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Apple Pie by Grandma Ople
Submitted by:
Rebecca Clyma
Grandmas from all around can be proud of this unique recipe that brings fabulous results. Sliced apples are mounded in a prepared pie shell, covered with a latticed crust, and just before slipping into the oven, doused with a sugary butter syrup.
READ REVIEWS
(86)
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Pie Crust IV
Submitted by:
Jan Bittner
The proportions are nice in this pastry dough, with just the right ratio of flour to shortening to water. Everything incorporates perfectly and the dough is easy to roll out. This recipe for flaky, tender crust doubles well and freezes nicely.
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