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The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich The sauce has enough heat, so I don’t use the canned chipotles, though you could add one if you wanted I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.
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These delicious, low-carb sloppy joes may just beat the original.
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With this quick mix of chicken, a few vegetables and garlic, there is no need to resort to canned soup anymore.
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Get Straw & Hay with Gorgonzola Recipe from Food Network
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Get Veggie Pesto Lasagna Recipe from Food Network
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Get Avocado Corn Gazpacho Recipe from Food Network
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This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is quick and easy, but the resulting oatmeal bar cookies topped with raspberry jam taste so decadent.
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Onion juice and toasted sesame seeds flavor this sweet and tangy salad dressing.
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Get Grilled Ratatouille Recipe from Food Network
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Making veggie burgers from scratch hardly takes any more time than pulling premade ones from the freezer, but these homemade burgers are packed with far more nutrition and flavor than the store-bought variety.
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Fresh zucchini and yellow squash team up to make the perfect base for this cheesy oven-baked side. Prep time is just 10 minutes, so you can soon get back to enjoying your summer evening.