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Pineapple, orange, kiwi, grapes and strawberries tossed with a sweet, lime and poppy seed dressing.
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These crunchy little tacos are easy to make and packed with flavor.
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Mango and pineapple are mixed with a little jalapeno, lime juice, and cilantro for this simple and delicious salsa.
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Get Beergarita Recipe from Food Network
cooking.nytimes.com
Could this be the anti-ramen Either way, it’s my new favorite cold pasta, custom-made for hot summer weather because it is refreshingly and unapologetically spicy Make the sauce in advance, but wait to toss with the noodles until just before serving
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Get Catfish Ceviche Recipe from Food Network
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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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Get Turkey Fritters Recipe from Food Network
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Warm corn tortillas filled with spicy chipotle shrimp and garnished with cilantro, onion, and lime.
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This salad is wonderfully intense, not only from the aromatic crispy garlic and fresh coriander, but also because the roasted eggplants give it a distinctive...
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Get Halibut Cooked in Corn Husks Recipe from Food Network