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This origins of this seafood soup — seared fish, shrimp and conch quickly poached in a simple coconut broth — can be discerned by its elements It's a specialty of the Garifuna people, descendants of intermarried Africans and Carib natives who settled on the Atlantic coast of Honduras (as well as Belize, Guatemala and Nicaragua), and the tropical coconut and abundant seafood speak to where they live The fact that it's always served with machuca, a mash of sweet and green plantains, reflects the Garifunas' West African origins, where cassava and plantain mashes called fufu are a staple.
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A great Jamaican style dish. A spicy blend of herbs, vinegar, and a habanero pepper make this chicken dish unforgettable. Serve with rice, yum!
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A sear-the-tongue serrano sauce.
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Just like the famous appetizer at a favorite chain restaurant, these Bang Bang Shrimp® are delicious with just the right amount of kick!
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Get Wintertime Tomato Soup Recipe from Food Network
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Kikkoman Panko Bread Crumbs make a crispy crust for these pan fried mashed potato cakes.
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Excellent as a dipping sauce, or brush generously on chicken, pork, or beef before grilling. Also great with meatballs in a slow cooker.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Blue Cheese Risotto and Toast Points topped with Roasted Garlic, Caramelized Onions, and Goat Cheese Recipe from Food Network
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This spicy, savory, and sweet seasoning blend is quick to make, and goes with just about everything. Use it to flavor your favorite recipe for a tasty change.
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Get Whole-Wheat Skillet Lasagna and Escarole Salad Recipe from Food Network