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Watermelon, crushed pineapple, sweet onion, cilantro, orange juice, and Tabasco® sauce make a refreshing summer twist on salsa.
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Fruity salsa made with pineapple, grape tomatoes, strawberries, kiwifruit, and mango makes a colorful topping for pan-fried tilapia fillets. It's a perfect light supper for a hot summer's evening.
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Gingers heat is more aromatic than incendiary, but it does give this fish a definite kick. Recipe By: Marcia Kiesel
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Get Lobster Wrap Recipe from Food Network
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Nothing is more stunning at the dinner table than serving a whole fried fish with a fragrant unctuous sauce. Caution should be used when deep frying the fish; make sure you have plenty of room and a big pot. Serve with steamed jasmine rice.
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A mixture of spices used for pickling meats such as corned beef and sauerbraten.
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You can use fresh baby artichokes for this if they’re in season Otherwise, it may be easier to find frozen ones.
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A specialty of the Yucatan, huevos Motuleños with fried eggs over black beans on a fried tortilla, served with salsa, plantains, chorizo, and queso fresco.
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Cooked shrimp are chilled in a tomato-juice cocktail with avocado, red onion, and cilantro. The addition of habanero and jalapeno chiles brings the heat.
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Get Black Bean Soup Recipe from Food Network
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Tempeh is sauteed with soy sauce, lime juice and lots of veggies including green bell peppers and spinach. Chopped green chile peppers and cilantro add a fresh kick. Serve with tortillas, refried beans and rice.
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The pork loin in this recipe is roasted with pancetta and cipollini onions, and served with a Calvados, apple cider, and cream sauce.