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Serve this creamy Mexican pepper dish with warm corn tortillas.
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Reduced calorie dip that's packed with flavor. Let the dip chill while the chips are being prepared. The consistency will be thicker and the beans will have time to absorb the spices.
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Bite-size balls of fresh mozzarella, known as bocconcini, make up this great salad made with cherry tomatoes, bell pepper, arugula, and fresh basil. It's a version of the popular 'insalata caprese.'
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Perfect for fall, this recipe contains the flavors of both apples and cranberries.
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Turkey, Monterey jack cheese, avocado, and a semi-homemade spread are wrapped up in a whole wheat flour tortilla for a quick and easy lunch. Make the chipotle mayo as spicy as you like by adding more or less chipotle chile.
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Asafetida gives this dish a pungency that people either love or hate.
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Little egg and shrimp patties are simmered in a cactus-based sauce for a warm Mexican-inspired meal. Serve with rice and tortillas, or just enjoy it as a soup.
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Get Indian Street Corn Salad Recipe from Food Network
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This classic recipe is adapted from “Tastes Like Cuba,” by Eduardo Machado and Michael Domitrovich The secret is the homemade sofrito, but bottled will do in a pinch.
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Crispy tots stand in for hash browns in this easy-to-make sheet-pan meal with a spicy kick from Cajun andouille sausage and jalapenos.
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Roasted Hatch chile peppers take center stage in this simple vegetarian green chili from Colorado you can use to top a range of dishes.
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Grated carrots add a nice color and texture to this blazing hot pepper jelly.