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Cottage Cheese Chicken Enchiladas

Submitted by: annabell

Cottage cheese lends a lighter texture to chicken and cheese enchiladas, bathed in classic red enchilada sauce.

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Indian Chicken Curry II

Submitted by: Amanda Fetters

This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice.

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Carrot Cake

Submitted by: AUTUMN/FALL

This recipe makes a fabulous and moist carrot cake. Try it for Thanksgiving instead of or in addition to pumpkin pie.

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This is a layered casserole with ground beef, corn tortillas, enchilada sauce and refried beans baked with a mixture of Cheddar and Monterey Jack cheeses. Serve with sour cream or any desired toppings.

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Lower Fat Banana Bread II

Submitted by: Katie

Tender and flavorful banana bread with a minimum of fat.

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Overnight Coffee Cake

Submitted by: Amy Posont

When I first got this recipe, I thought it would be strange to make this cake then refrigerate it and bake the next morning. But it's great. The cake is so moist and delicious. It's wonderful when you have company staying at your house. It makes a great breakfast with a cup of coffee.

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Peanut Butter Dreams

Submitted by: Marc Boyer

This no bake cookie is a simple, chocolate-coated treat!

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Cornbread Muffins II

Submitted by: CHRISW

A more savory muffin that freezes nicely, this version features tangy buttermilk as well.

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Asian Lettuce Wraps

Submitted by: Rachel Castro

Ground beef seasoned with soy and hoisin sauces, garlic, ginger, and green onions - with a bit of crunch from diced water chestnuts - is gently folded into fresh lettuce leaves to be eaten burrito style. Delicious, and great for entertaining or family style meals.

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Cheese Fondue

Submitted by: Marc Boyer

Toast, crackers, or French bread can be dipped into this creamy delicious fondue. It is recommended that you use a fondue pot for this recipe, however, you could also use a casserole dish instead.

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Portuguese Custard Tarts - Pasteis de Nata

Submitted by: John J. Pacheco

A rich egg custard poured into individual pastry-lined muffin cups and baked.

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Roasted Red Pepper Dip I

Submitted by: MILKY_WAY87

An exciting blend of ingredients comes together to form a wonderfully zesty dipping sauce for chips. For a hotter sauce, use more peppers!

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Homemade Peanut Butter Cups

Submitted by: Kathleen Dickerson

Just like the candy! You'll need 30 mini (1 3/4 by 1 1/4 inch) paper cups for filling.

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Pico de Gallo Chicken Quesadillas

Submitted by: Tony Cortez

A fresh tomato-onion relish combines with jack cheese and a saute of chicken, onion and green pepper to fill these grilled tortilla sandwiches.

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Baked Ziti I

Submitted by: Colleen B. Smith

A simple baked ziti strikes it rich with layers of sour cream, and three kinds of Italian cheese. Ready-made spaghetti sauce reduces the prep time, and ground meat is optional.

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Gyroll

Submitted by: Adam Pack

Well-seasoned lamb meat, along with feta cheese, zucchini and black olives, gets sealed into pizza dough and baked until golden. This mess-less version of a gyro sandwich substitutes pizza dough for the much harder-to-make pita bread.

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Cochinita Pibil

Submitted by: TAWMTHEBOMB

This is my favorite Mexican pork dish that is always a hit. Can be toned down with less or no peppers and still tastes awesome. Quite easy to prepare too! Your whole family will love this famous Mexican dish!

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Rosemary Garlic Rub

Submitted by: Christopher Anderson

Garlic lovers will enjoy this meat rub that's made extra lively with plenty of rosemary.

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Artichoke Spinach Lasagna

Submitted by: DMCCRACKEN

This is a fabulous lasagna made with an artichoke and spinach mixture which has been cooked with vegetable broth, onions and garlic. The mixture is layered with lasagna noodles, pasta sauce, mozzarella cheese, and topped with crumbled feta.

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