Search Results (1,885 found)
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Chef John's ground beef and cornbread casserole gives you delicious tamale flavors in an easy weeknight dinner.
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Green chile and chicken enchilada casserole has plenty of kick from green chiles and green chile salsa layered between tortillas and cheese.
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Tostones are Patacones are Tachinos are Plantain Chips. In the end, it just depends if it’s a Dominican, Cuban, Colombian or Puerto Rican home serving what can...
cooking.nytimes.com
This recipe is by Bryan Miller and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Shrimp with tomatoes, avocados, sweet onion, and cilantro bask in a zesty tomato salsa for an appetizer that looks beautiful when served in a glass salad bowl. Serve with saltine crackers.
cooking.nytimes.com
It was a love of kasha and memories of family that inspired Nancy Jane Richer of Knoxville, Tenn., to create this holiday recipe Ms Richer’s father loved kasha and died on Thanksgiving more than a decade ago
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This vegetarian Mexican sandwich recipe has breaded, fried zucchini, queso fresco, refried black beans, salsa, and jalapeños.
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Never dry, always juicy and flavorful, this super-simple pork tenderloin marinates overnight to yield delectable results.
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Milk, orange juice, strawberries, mango, peach, and pineapple combine to make this delightful smoothie that has a little tang with dash of sweet.
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The name says it all in this pink flamingo yogurt smoothie. Strawberries, mango, and yogurt are blended into a bright pink drink for a quick on-the-go meal.
Ingredients: strawberries, mango, yogurt, milk, honey, ice
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Get Massaged Kale Salad Recipe from Food Network
Ingredients: kale, lemon, olive oil, honey, mango, pepitas
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This chicken salad recipe features raisins and mango in a creamy dressing.