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Ground beef, link sausage, cumin, chilies, and chili powder give this hearty soup its Southwest flavor. This dish is quick, easy, and tastes best when it simmers all day. Bake some Mexican cornbread, toss a simple green salad, and you have a great meal.
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This recipe is by Jacques Pepin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fiery andouille sausage and spicy poblano peppers are tamed by lots of colby cheese in these tasty Tex-Mex quesadillas.
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A creamy chowder consisting of green onions, corn, crawfish, cream of potato and mushroom soups, and a bit of cayenne pepper for a little kick. Serve with cornbread, or some crusty French bread.
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Cream cheese is the unusual visitor to this enchilada recipe, adding a creamy component to a favorite Mexican standard.
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End your meal with this chestnut and apple ciambella recipe by chef Mario Batali.
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Comforting, classic, and delicious, this chicken and dumplings stew is made easy by using Bisquick(R) mix.
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A homemade crust made with butter and egg yolk encases this classic Southern style pecan pie.
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Your family couldn't ask for a tastier quick dinner fix than this ground beef enchilada casserole with bell peppers, carrots, black beans, and reduced-fat cheese.
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The classic comfort food gets a Southern twist.