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A summer relish with green tomatoes, onions, green bell peppers and chile peppers, flavored with cinnamon, allspice and cloves.
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The sauce is good on just about anything from pork, chicken, and seafood.
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Cream cheese gives this comforting chicken and rice soup a rich texture.
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Chef John's puffy, glossy Chinese steamed buns are filled with any leftover barbecue pork you have on hand.
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This irresistible sauce is a variation of Italian salsa verde, which is often served with cold meat This sauce also goes well with grains, vegetables and fish, or it can simply be spooned onto bread.
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Try these crepe-like items for an Indian-style breakfast made with lentils and rice.
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The real spring vegetable here is the spinach, lush and beautiful at this time of year You can always get red peppers in a supermarket, and when you cook them for a while, as you do here, even the dullest will taste sweet I make the pepper mixture first, then wilt the spinach in the same pan and line the tart shell with the savory mix
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Chicken, asparagus and red peppers are cooked together and served with chopped tomatoes, cheese and a splash of vinegar.
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This cornbread is loaded with extras. Onion, pepper-jack cheese, corn, basil and roasted red peppers make this savory bread dense and delicious.
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Birria is a Mexican stew made with blended chile peppers simmered with beef stew meat. Garnish with cilantro, lime, and onion.
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Put an Italian spin on this traditional Asian dish with bibb lettuce filled with fresh antipasto made from Margherita® Pepperoni, artichoke hearts, roasted red peppers, capers and your favorite Italian cheese.
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This party dip is made in the slow cooker with breakfast sausage and processed cheese.