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This simple arroz con pollo recipe is a cinch to prepare with a few GOYA® pantry staples. GOYA® Adobo lends irresistible flavor to the chicken; GOYA® Extra Virgin Olive Oil makes the veggies even tastier and GOYA® Yellow Rice takes away any guess work.
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Spice up your side dish game and kick up your country fried potatoes a notch by adding Hatch chiles.
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Two kinds of lentils and mashed potatoes are used in this tasty and economical soup. Whole cloves are added during cooking, for extra flavor.. This soup can easily be made vegetarian by substituting vegetable stock for the chicken soup base.
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Tri-tip, a flavorful and fairly lean boneless cut of beef from the bottom sirloin, is also called 'triangular' roast because of its shape. This grilled tri-tip recipe tastes gourmet, but is actually very easy to make. It's a perfect dinner for guests. It is sure to impress!
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This is the white sauce that you find in Mexican restaurants. Serve with tortilla chips.
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In North Carolina, barbeque sauce is made with a vinegar base and ground red pepper. Pork is the meat of choice.
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Hits of sweet pickle relish and rice vinegar make these deviled eggs a flavorful addition to any potluck, Southern or otherwise.
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When I was a little kid and someone said tofu, I heard toad food. So I went around saying toad food.
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A household favorite, I created this recipe after giving up flour, cheese and most sugar. It is a turkey meatloaf with an Italian touch.
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Get Sauteed Broccoli Rabe Recipe from Food Network
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This is a fresh and creamy green salsa, sort of a cross between guacamole and salsa verde. Put it on tacos, drizzle over grilled meats, or use it as a dip with some chips.