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Tortillas filled with a chicken, rice, beans and olive mixture - rolled, fried and topped with a piquant avocado mix, sour cream and cheese, all served on a bed of lettuce. Being raised 12 miles from the border of Mexico, I was brought up on Mexican food and learned how to make many of the dishes.
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Deep fried and savory, these delicious little sausage sauerkraut balls are the perfect party finger food. These are the most scrumptious sauerkraut balls you will ever taste!!
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This delicious and easy chicken recipe is a great example of how a few simple ingredients can be combined to create an incredibly complex and flavorful dish.
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Basil, marjoram, thyme, and red wine flavor this tender pot roast.
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Diced red and yellow bell peppers, jalapeno chiles, onion, garlic, and parsley are tossed with black-eyed peas and crumbled bacon in a colorful salad seasoned with a tangy balsamic and red wine vinegar, cumin, and olive oil dressing.
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Recipe for Halloumi with Summer Vegetable Ragout, as seen in the June 2008 issue of 'O, The Oprah Magazine.'
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A spicy coconut-cilantro sauce tops this sweet dish of beans, vegetables, and mangos.
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This gingery, spicy peanut sauce is perfect for tossing with pasta and veggies or for dipping chicken skewers.
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Black olives are stuffed with a seasoned beef and pork mixture, breaded and deep fried.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.