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cooking.nytimes.com
This recipe is by Craig Claiborne And Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An exciting array of easily accessible ingredients is mixed together into a brilliantly simple and delicious sauce! Beef, chicken, pork -- you name it -- this sauce will bring out great flavors you never knew existed.
www.chowhound.com
This recipe for black beans with Mexican beer is flavored with ancho and serrano chiles, cumin, coriander, cilantro, and lime.
cooking.nytimes.com
For good tacos, you need fresh, hot tortillas and a zesty filling Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast Look for small cans with “chipotle chiles in adobo” on the label
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Golden Cheddar bakes atop chicken, rice and water chestnuts in a smooth, mild sauce. A crispy potato chip crust holds it all in.
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Enjoy all the flavor of traditional stuffed cabbage without all the work thanks to this simple recipe for unstuffed cabbage soup!
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A hearty comfort casserole of brown rice and lentils, topped off with melted Cheddar cheese and bread crumbs.
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Fig with prosciutto--a classic flavor pairing--with walnuts, shredded Cheddar cheese, and fresh rosemary make an easy yet elegant appetizer on baguette rounds.
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A ground beef, green bean casserole ringed with mashed potatoes and topped with shredded cheese.
www.delish.com
This low-carb lunch ditches the wrap for something way more clever.
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No tortillas in sight.
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Craving a cheeseburger but eating gluten free? Try our tasty cheeseburger pie thanks to Bisquick® Gluten Free mix.