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This recipe is by Nancy Harmon Jenkins and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I doctor up canned baked beans with apple and brown sugar to make them sticky and sweet. This is the easiest recipe to make.
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This quick and easy, sweet and spicy dish combines honey, ginger, shrimp and garlic, and can be served over steamed vegetables or pasta.
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Chicken breasts, black beans, corn, and zesty spices make up the filling of a layered casserole topped with tortillas, a Mexican-inspired creamy sauce, and cheese. It's great served with your choice of toppings like sour cream, guacamole, sliced avocados, sliced black olives, or whatever else you like.
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Get Teriyaki Grilled Steak Skewers with Chile-Herb Dipping Sauce Recipe from Food Network
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Get Chilaquiles Burgers Recipe from Food Network
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This version of Texas caviar mixes black beans and pinto beans instead of black-eyed peas with jalapeno peppers, cilantro, red onion and bell peppers. Serve with scoop-style tortilla chips to make a zesty crowd-pleasing party appetizer.
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Get Tacobab al Pastor Recipe from Food Network
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Like home canning, the canning process seals in corn's natural goodness and nutrition, making it the perfect, flavorful addition to these fritters.