Search Results (1,365 found)
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The mother sauce of Border Cuisine.
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.simplyrecipes.com
It's not a party without 7-layer Bean Dip! This one is made with hot refried beans and topped with cheddar cheese, chilies, tomatoes, avocados, sour cream, and sliced black olives.
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Layers of cooked shredded pork sirloin roast, bread cubes, green chiles, goat cheese, and fresh sage are baked in an egg-milk base for this hearty brunch or main dish casserole.
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Get Pork Shoulder Rajas with Quick Kimchi in Lettuce Leaves with Kojuchang Sauce Recipe from Food Network
www.delish.com
This fragrant, Indian-influenced stew recipe is courtesy of Margot Olshan.
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Fried shrimp and cardamom-chile sauce with herbed crema are sensational on flatbread.
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A sear-the-tongue serrano sauce.
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A classic beef taco soup recipe.
cooking.nytimes.com
Though there are a lot of ingredients in this recipe, it's a straightforward chicken saute-and-sauce combination Brown the chicken -- dark meat is preferable -- then lightly brown the seeds, then soften the vegetables The tomatillos, if canned, provide enough liquid; if you're using fresh tomatillos you might need to add a little water or stock, but not much
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Hearty New Mexico inspired dish that can be made vegetarian simply by omitting the pork. This can be labor intensive and will test your multi-tasking skills if already roasted chiles are not available.
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Pomegranate seeds replace tomatoes in this guacamole recipe.