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Chicken stir-fried with a colorful array of vegetables and a bounty of rice with a scramble of eggs running throughout.
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Four ingredients are all you need to make sweet pecan carmelitas that have a graham cracker base.
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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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Your Christmas dessert dreams come true.
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When you think of stuffed peppers, you usually are thinking of bell peppers. This recipe fills poblano peppers with chorizo, rice, and taco sauce for a spicier version of a classic dish.
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A quick and easy treat everyone will love! Saltine crackers baked with butter, brown sugar and chocolate chips.
cooking.nytimes.com
This stir-fry noodle dish, char kway teow, was inspired by one served at a crab restaurant in Kuala Lumpur frequented by the chef Zakary Pelaccio.
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Beef and potatoes are simmered with rice vinegar, molasses, and curry powder.
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I wanted to find a way to make Turkey Meatloaf tender and juicy. I think I really accomplished that with this recipe. The Townhouse crackers give this meatloaf...
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This creamy risotto glows with bright green fresh vegetables.
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An easy creamy corn casserole made with canned cream-style corn baked with egg and crushed crackers.
Ingredients: cream, saltine crackers, egg
cooking.nytimes.com
This recipe is by Pierre Franey and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.