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This recipe is by Mark Bittman and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Dewey's Albuquerque Coleslaw Recipe from Food Network
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Get Hominy Grits with Shrimp Two Ways Recipe from Food Network
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This Chili Rellenos Casserole is very easy to prepare and is loaded with flavor. Great for a busy week night, and good enough for company.
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A party hit, this Mexican hot chocolate cake uses red chiles, almonds, a rich ganache, and minimal flour to deepen the intense cocoa flavor.
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Sweet, salty, and spiced with garlic.
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This mayonnaise-free egg salad recipe is like deviled avocado eggs turned into egg salad with spinach and celery in a yogurt base.
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Spiced with pomegranate seeds.
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Crawfish simmered in tomato and mushroom soup, onion, and diced tomatoes. Serve over rice.
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A yummy variation on traditional Mexican green rice (arroz verde) with Chihuahua cheese and crema which makes the rice creamy and cheesy.
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This is a simple recipe for a satisfying spicy chicken soup. Green chilies, onion and garlic make this a good soup for people with a cold.