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A Mexican torta is a big, delicious sandwich, served on a crusty white sandwich roll. This one is filled with steak, pinto beans, and avocado, and is bursting with Mexican flavors.
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Get Deforest Gibbs Barbecue Sauce Recipe from Food Network
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Put some South in your mouth with these cheddar-stuffed beauties.
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Here's how to make classic ceviche (or seviche) using the traditional Latin American method to prepare fresh fish. Cubes of red snapper are cooked by lime and lemon juice. Serve this delicious ceviche wrapped in corn tortillas or with chips.
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Chef John's version of this roasted red pepper and walnut spread is perfect with fresh pita bread. Garnish with chopped toasted walnuts, a drizzle of olive oil, Aleppo pepper flakes, and chopped parsley.
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A fresh, easy way to use up your garden tomatoes. Mix and match different varieties of tomatoes for this salsa. It will keep well for several days in the refrigerator.
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This steamed kabocha squash is astonishingly delicious straight from the pan or cold the next day.
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Potatoes are stir-fried with a variety of spices in this vegetarian curry recipe.
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Years ago a friend gave me her black-eyed pea recipe that was not your usual black-eyed peas. She called them Cottoneyed Peas. It was a spicy and warm welcome into the New Year. I now get requests for it all the time. You can make it as spicy as you like or, if you don't like spicy, use the peas without jalapeno.
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Green tomatillo salsa is really easy to make with the addition of green tomatoes, cilantro, and garlic powder! This is great, green salsa that everyone asks me to make. I have made it several times and just recently had the best batch ever!
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Jalapeno peppers stuffed with cream cheese and coated with a spicy breadcrumb mixture are always a treat. Serve them hot with pepper jelly and sour cream.
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This is a hearty soup of yellow lentils and sweet potatoes. Adjust the seasoning as you like with the jalapeno, and garnish with your choice of cilantro or green onions.