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Orange liqueur is combined with fresh strawberry puree to make the silky glaze in this gorgeous, summery pie.
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Get Whole-Grain Biscuits Recipe from Food Network
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Swiss chard is cooked with caramelized onion and served on a warmed corn tortilla with queso fresco and salsa.
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Goat meat marinated in an ancho chile marinade is slow cooked until tender in this traditional Mexican stew, birria de ameca, for holidays.
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An easy, quick and economical recipe that kids really like. Ground beef, noodles, corn and tomatoes make a complete meal in one skillet. My sister who ran a daycare used to make this and everybody enjoyed it.
Ingredients: beef, noodles, tomatoes, kernel corn
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Breakfast casserole with asparagus, leeks, bacon, bread, milk, eggs, feta and Parmesan. Perfect for spring!
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Delicious halibut is cooked with an array of spicy flavors to make the perfect filling for tacos!
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This light and flavorful appetizer is great for seafood and garlic lovers!
cooking.nytimes.com
This recipe is by Mark Bittman and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Roasted poblano peppers are simmered with fresh corn, cream, and manchego cheese in this classic Mexican side dish, rajas con crema.
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This agua fresca is served throughout Mexico. It is nice and refreshing. The flavor is tart, similar to a cranberry tea drink.