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Bananas make this salsa so much more than a dip.
cooking.nytimes.com
This recipe is by Pete Wells. Tell us what you think of it at The New York Times - Dining - Food.
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Make your next brunch a special occasion with tostadas filled with crumbled sausage, shredded cheese, cooked eggs and salsa.
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Boozy slushies are made with vodka and apricot brandy.
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These Asian-inspired fruit skewers are the perfect dessert for parties and summer barbecues.
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Get Adobo Quesadilla Burger with Grilled Corn Salsa Recipe from Food Network
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Sloppy Joes are extra saucy, extra spicy with the addition of chunky salsa. They're scrumptious served on soft potato rolls.
cooking.nytimes.com
This recipe came to The Times in an article about Bill Yosse, the White House pastry chef under President Obama "Mr Yosses’ most recent mission is changing the White House tradition of the bottomless cookie plate
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This is a banana-pineapple quick bread baked in a tube pan.
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The best and easiest Spanish rice!
Ingredients: white rice, garlic, water, salsa
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A Mexican classic, chorizo sausage is used to season a variety of dishes, none so brilliantly as this rice dish.
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Forget fake-tasting mint jelly. Try this lamb recipe with a fragrant Salsa Verde.