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This mixture of zucchini, corn, tomatoes, and poblano pepper can be served as a side dish or eaten with warm tortillas as a main course.
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One of our family's all-time favorites. Make it as spicy or mild as you please. It is hearty on a cold winter's night. If you are cooking for a crowd, this recipe can easily be doubled. Be sure to serve this with cornbread!
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An Asian-inspired mixture of Sriracha, teriyaki, garlic, and ketchup makes the sauce in which thick-cut pork chops simmer in this slow cooker recipe.
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This is a good dish to make ahead. Let it cool, then refrigerate in a covered container for up to two days. Reheat, partially covered, over moderate heat before serving.
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Turkey, kidney beans, chili seasoning and green chiles are popped in a slow cooker with tomatoes and tomato sauce in this easy chili.
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Serve with toasted baguette slices or crudités. Or use as a condiment for curries, steaks, or roast chicken.
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Get THE "SO CAL" GUACAMOLE (Sponsored) Recipe from Food Network
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Get Fresh Grilled Marlin and Chorizo with Crabalaitos and Corn Salsa Recipe from Food Network
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Get Seared Salmon with Sweet Potato Hash and Jerk Mango Salsa Recipe from Food Network
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Get Yogurt Grilled Chicken Breast with Pineapple Roasted Red Pepper Salsa Recipe from Food Network
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This recipe is by Marian Burros and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.