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Iron Chef Alex Guarnaschelli shows Food Network Magazine how to make a Thanksgiving favorite: cranberry jelly roll.
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Pork, liver, and potatoes are cooked in a tomato base to make a stew elegant enough for special occasions.
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Seasoned ground beef, tomatoes, cheese, and bell pepper fill low-carb tacos wrapped in romaine lettuce instead of tortillas or taco shells for a lighter Mexican option.
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Layers of sauce and tortillas mingle with a seasoned chicken and black bean mixture. This is a delicious and easy recipe best served with a side of Spanish rice. You may wish to substitute low fat sour cream.
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This versatile salad can be served warm in a tortilla, or as a filling for tacos and burritos.
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This salsa with black beans, corn, tomatoes, bell peppers, red onion, jalapeno pepper, and mango makes a perfect summer appetizer.
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A delicious tortilla soup for vegetarians! The veggie chicken is optional, but adds a nice texture that will please purists.
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Try this quick and flavorful spicy chicken quinoa recipe with just the right amount of kick from cayenne pepper.
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People who have tasted this thick mix of beans, spices and chicken say: 'So good it'll make you perky and stupid!' I've placed in my workplace's annual Halloween chili cook-off for the last three years. Looks strange -- tastes great! Serve with shredded Monterey Jack cheese and warm flour tortillas.
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Black beans, sweet potatoes, and cream cheese combine in these easy vegetarian enchiladas that are perfect for a weeknight dinner.
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Kids love this meatless chili for the corn kernels and mild flavors. Adults appreciate the surprisingly hearty texture and the slow-cooker simplicity.