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This recipe is by Mark Bittman and takes 30 minutes' freezing. Tell us what you think of it at The New York Times - Dining - Food.
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Clams are cooked with chile oil and fresh Thai basil in this quick and easy recipe.
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Spicy, smoky, and sweet. This is the perfect addition to that crusty roll you've been trying to figure out a sandwich filling for!
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A super speedy enchilada sauce with a truly authentic taste.
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Tortillas dorado is a Mexican style of taco that involves toasting cheese-topped tortillas in a skillet before serving.
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Inspired by my Greek mother-in-law's Kokkinisto. I decided to add clams for something different. Spoon over rice or angel hair pasta, sprinkle with crumbled feta cheese, and serve with crusty bread and white wine.
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Carne guisada is a hearty Mexican-style beef stew. It is excellent with tortillas or cornbread, and is also great as a burrito filling.
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This spicy, savory, and sweet seasoning blend is quick to make, and goes with just about everything. Use it to flavor your favorite recipe for a tasty change.
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Get Bacon Wrapped Scallops with Spicy Mayo Recipe from Food Network
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This broccoli slaw gets a smoky flavor from mesquite seasoning and smoked chipotle chile powder, and would make a great side dish for ribs, grilled chicken, or fish.
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Chef John's ground beef and cornbread casserole gives you delicious tamale flavors in an easy weeknight dinner.