Recetas (70)
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- 1 box Cake mix (confetti or funfetti)
- 1 1/2 cup Vanilla yogurt
- 2 cup Cool whip (original brand)
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- 8 cup Water
- 4 medium Carrots, cut into 1/4-inch slices
- 4 medium Stalks celery, cut into 1/4-inch slices
- 1 small Onion, chopped
- 2 Bay leaves
- 1/2 tsp Dried thyme
- 1 Salt
- 1 Ground black pepper
- 3 1/2 lb Whole chicken
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- 3 Egg whites, at room temperature
- 2 cup Almond meal
- 1 1/4 cup Sugar
- 2 tsp Almond extract
- 1/4 tsp Salt
- 3/4 cup Sliced almonds
- 1 Powdered sugar, for dusting
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- 1 Baguette French bread, cut into 1-inch slices
- 1 can (28oz) Redpack petite diced tomatoes (w/ garlic & olive oil) drained.
- 3/4 cup grated Parmesan cheese
- 3 tbsp Fresh chopped Basil
- 1 Salt & Pepper (to taste)
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- 1 Cream cheese (8oz.)
- 1/4 cup Mayonnaise
- 1/2 cup Mozzarella cheese, shredded
- 1 tsp Parsley
- 1/2 tsp Oregano leaf
- 1/4 tsp Basil
- 1/4 tsp Garlic powder
- 1 cup Pizza sauce
- 1 Mozzarella cheese (as much as you like)
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- 1 cup Raw, grated potatoes
- 1 cup Leftover mashed potatoes
- 1 cup All-purpose flour
- 2 tsp Baking powder
- 2 tsp Salt
- 2 Eggs, lightly beaten
- 1/4 cup Milk to mix
- 1 Butter or Oil for frying
- 1 Sugar (optional)
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- 1 lb Velvetta cheese (if desired, use low-fat)
- 1 can 'Ro-tel' salsa
- 1 1/2 to 2 Qt crockpot
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- 2 cup All-purpose Flour
- 1 envelope Fleischmann's Pizza Crust Yeast
- 1 1/2 tsp Sugar
- 3/4 tsp Salt
- 2/3 cup Very warm water (120-130°F)
- 3 tbsp Oil
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