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Snack Pizzas

Snack pizzas made on flaky refrigerated biscuits, topped with oregano-spiked tomato paste, mushrooms, onion, and sharp cheddar. Ten mini pizzas in 8 minutes flat, perfect for game day or after-school bites.

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Stuffed Chiles with Olive Mole

Stuffed poblano chiles filled with ripe olives, ricotta and Monterey Jack, baked and finished with a quick olive mole sauce of tomato, cumin, chili powder and beef stock.

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Cocoa Chili

Cocoa chili is a slow-simmered [ground beef](/recipes/ground-beef) chili with unsweetened cocoa powder stirred into the spice base. The cocoa adds bittersweet depth without sweetness, amplifying chili powder, cumin, and tomato.

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Eggplant Sandwiches

Grilled eggplant rollups with sun-dried tomato goat cheese, fresh basil, and garlic. A no-bread vegetarian appetizer with smoky char and a creamy tangy filling.

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Basic Peanut Sauce

Basic peanut-style dipping sauce (no actual peanuts) with cashew butter, tahini, coconut milk, lime, miso, and ginger. A richer, Thai-leaning satay sauce for grilled skewers, coconut shrimp, or crudités.

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Saussarelle D'Escargots

Saussarelle d'escargots with snails in red wine, tomato, and espagnole sauce finished with brandy and fennel, served in artichoke bottoms. A refined French appetizer.

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Champagne Mushroom Risotto

A weeknight-friendly mushroom risotto made with converted rice, champagne, and cream of mushroom soup. Creamy, earthy, and on the table in 30 minutes with no constant stirring required.

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Cauliflower Italiano

Cauliflower Italiano is a fast skillet side with florets steam-braised in Italian dressing, onion, garlic, green pepper, and cherry tomatoes. Ready in 30 minutes, five-ingredient weeknight easy.

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Flautas

Crispy chicken flautas rolled in flour tortillas and fried golden in two minutes flat, served with homemade guacamole loaded with jalapeno, cilantro, and fresh lime juice.

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Steamed Dumplings

Pork and napa cabbage dumplings seasoned with soy sauce, ginger, sesame oil, and sherry, wrapped in wonton skins and steamed in a bamboo steamer. Homemade Chinese dumplings in 30 minutes.

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Ham & Artichoke Heart Pasta Salad

Ham and artichoke heart pasta salad with penne, green beans, tomato, and red pepper in a double-mustard vinaigrette. A hearty cold pasta salad with bold tangy flavor.

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Chicken with Bulgur Pilaf

Browned chicken breasts baked on a bed of cumin-toasted bulgur pilaf studded with sweet currants and crunchy almonds. A wholesome one-pan Middle Eastern inspired dinner in 45 minutes.

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Penne with Tomato, Cream, & Five Cheeses

Penne with tomato, cream and five cheeses, parboiled pasta tossed in a tomato-cream sauce loaded with pecorino, fontina, gorgonzola, ricotta and mozzarella, then baked hot until bubbling and browned. A restaurant classic.

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Million Dollar Pie

Million Dollar Pie mixes sweetened condensed milk, crushed pineapple, pecans, lemon juice, and whipped topping into graham cracker crusts. No-bake and ready after chilling.

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Randy Red Salsa Dip

Fresh tomato salsa with jalapeño, garlic, cilantro, and lime. Basically classic pico de gallo with a sharp Mexican kick, ready blender-free in about 15 minutes.

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DIY Lamb Stock

Quick DIY lamb stock made with browned lamb bones, shallots, carrots, celery, tomato, and white wine in a veal-stock base. Builds rich roasted flavor in just 30 minutes of simmering.

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