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Keep it simple by cutting inexpensive russets into thick wedges and seasoning with oil, salt, and pepper. Roast in a 400-degree oven until the outsides are crisp and the insides tender, about 40 ...
Get the recipe: Creamy Artichoke Dip. Plain Chicken. Pinwheels are always one of the first things to fly off the appetizer table. Get the recipe: Crack Chicken Pinwheels. Spend With Pennies. A ...
Plenty of good-quality seltzer. Lots and lots of ice. Prepped Castelvetrano olives and lemon or orange strips, for garnish. An ice bucket to keep the prosecco and seltzer cold (if not, just keep ...
2 tbsp cornstarch; 1 3 / 4 cup Swanson® Chicken Broth or Swanson® Chicken Stock; 1 tbsp soy sauce; 1 / 2 tsp ground ginger; 4 cup cut-up fresh vegetables (broccoli florets, sliced carrots, sliced celery and green onions cut into 1-inch pieces or green or red pepper strips)
HEAT oil in skillet. Add onion and cook until tender. ADD soup, water, vinegar, sugar and Worcestershire. Heat to a boil. Add beef and heat through.
COOK beef in skillet until browned. Pour off fat. ADD soup, water and salsa. Heat through. TOP with cheese. Tip: Tip: Also delicious served over hot baked potatoes or hot cooked rice.
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