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cooking.nytimes.com
This Mexican recipe came to The Times in 2002 by way of Amanda Hesser It is a simply prepared casserole of shredded chicken rolled in corn tortillas underneath a mild, seed-speckled tomatillo sauce Crumbled queso añejo, a sharp white cheese, is sprinkled over the top before it is baked until the cheese melts and the entire dish is heated through
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Make this chicken chili in a slow cooker using canned diced tomatoes with green chiles, corn, and white beans.
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Get Tikin-Xik Fish Recipe from Food Network
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Get Bacon Cornbread Recipe from Food Network
Ingredients: maple, flour, cornmeal, egg, creamed corn
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Get Penne with Roasted Tomatoes, Garlic, and White Beans Recipe from Food Network
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Get Lamb Chops with Thyme Honey and White Beans Recipe from Food Network
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Get Churros French Toast with White Chocolate-Orange Ganache Recipe from Food Network
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Get Key Lime Coconut Cupcakes with White Chocolate Frosting Recipe from Food Network
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 1/2 hours plus overnight soaking of the beans. Tell us what you think of it at The New York Times - Dining - Food.
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When I was a senior in high school, I went to a graduation party and had the best mac-n-cheese of all time, which it remains to this day. I begged my mom to get...
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Get Oatmeal Cookies With White Chocolate Chips and Raisins Recipe from Food Network
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An Italian dinner-cake recipe: crispy cornmeal around a creamy, white-bean-filled inside, served over a salad of spinach and frisée.