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Serve latkes topped with applesauce.
cooking.nytimes.com
While French restaurant and country cooking have been thoroughly examined by American home cooks, somewhere between the two styles lies a branch of cuisine that has been almost entirely missed: France's bar and cafe food This is the realm of snacks like tartines and rillettes, salads and savory tarts, and one of most delicious of all: the croque-monsieur (literally translated as "crunch sir.") Good croque-monsieurs have a few things in common: a single layer of French ham and Gruyere pressed between two thin slices of bread Some, like this one, are filled and topped with béchamel, which makes the whole thing creamier and better
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A little whole-wheat flour makes this pizza crust chewy and flavorful. The three-crust yield means you can freeze some for later use.
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A slow cooker Mexican enchilada recipe with pulled pork, a long-cooked chile sauce with tomatoes, cheddar, and Monterey Jack cheese, cilantro, and sour cream.
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Get Magic Fruit-and-Veggie Cupcakes Recipe from Food Network
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This recipe makes 6 beef burritos topped with a creamy and Cheddar cheese and sour cream sauce.
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Browned pineapple and Jamaican jerk seasoning add a sweet and sassy flavor to these chicken fajitas.
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Get Fish Tacos Recipe from Food Network
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For these enchiladas, Chef Joseph Centeno makes a sofrito, cooking carrots low and slow in olive oil with garlic and tomatoes.
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Tilapia fillets are pan-fried in a jalapeno-infused oil and served with a quick cabbage slaw. For a milder flavor, remove the seeds from jalapeno peppers before adding to the slaw.
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Boneless skinless chicken breasts, cut into bite size pieces, cooked and covered in Buffalo sauce, combined with crisp bacon, diced tomato, and ranch dressing, are wrapped in heated flour tortillas.
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A fragrant, spicy chicken mixture is rolled up in flour tortillas and baked. This is my absolute favorite recipe! Serve with salsa, sour cream, and guacamole.