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My mother-in-law loves Tex-Mex but has an onion allergy. After several attempts, I invented an authentic tasting salsa that derives some of it's smokey flavor from the roasted pepper. I've taken to roasting the peppers in bulk so I can always have some on hand.
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Topped with bacon, caramelized onions, and zippy shredded cheese, this recipe comes together in no time. Plus, it cooks in one skillet, so it's easy to clean up.
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A mixture of butter, mayonnaise, garlic, sage and oregano is spread on a baguette. Lightly toast the baguette under the broiler, and enjoy with any meal!
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Get Salad of Green Mango with Prawn and Lobster Tail and Lime-Chili Dressing Recipe from Food Network
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Habanero chili peppers heat up this sensational barbecue sauce for a dynamite chicken wing dish.
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This luxurious risotto is a cinch to make Use the plumpest, juiciest shrimp you can find.
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This recipe is by Mark Bittman and takes 1 to 1 1/4 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Rosemary and sage flavor this pork tenderloin. A fresh blackberry-Cabernet sauce provides the perfect accompaniment.
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Roasted tomato soup made with roma tomatoes and red bell peppers is a tasty accompaniment to BLTs for a quick and easy weeknight dinner.
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This slaw gets an Asian twist with the addition of pickled ginger, hot sauce, and sesame seeds.
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A package of onion soup mix flavors the tomato broth in which six different vegetables are combined with shredded cabbage in this fat free, low-calorie soup.