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These cheesy, spicy, tangy salsa verde enchiladas are not only easy to make, but scrumptious as well.
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It takes less than one hour to make this vibrant soup that gets its flavor from Southwest favorites like chipotle pepper, cilantro, avocado and lime juice.
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The substitution of peanuts for pecans and the addition of peanut butter to the corn syrup filling are the notable differences between this and a traditional pecan pie.
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Get a swift kick in the buds with these burgers gone taco.
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Delicate bars with a cookie crust, cheesecake filling topped with peach preserves.
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This recipe started with a published recipe, and I have modified it over time to make it my own. This salsa has become so popular with my family and friends...
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Get Shredded Chicken and Tomatillo Tacos with Queso Fresco Recipe from Food Network
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Ground beef is simmered with diced red potatoes, corn, green beans and carrots in tomato-vegetable juice cocktail in this easy soup.
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Chipotle chile peppers add a delicious smoky and spicy flavor depth to this dish that is both warming and satisfying.
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We turned our shrimp boil foil packs into an awesome party skewer.
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Get Candy Bar Clone Recipe from Food Network
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Get Chile-Cinnamon Brittle with Mixed Nuts Recipe from Food Network