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This creamy, rich and tangy dressing turns a simple green salad into a flavorful treat!
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This recipe is for enjoying the texture of eggs at the most tendermost but easiest level. It has the sweetest aroma I have ever tasted in eggs using the least ingredients.
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You can use any kind of chili pepper you like - I like poblano or chipotle the best. Buy them dried and put them in your blender to make powder! Serve warm with a dollop of sour cream if desired. You can substitute taco sauce for enchilada sauce.
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This is a low-fat, low-cal soup that's incredibly filling and delicious. I eat this at least once a week! I don't know how it tastes cold, though. Don't be afraid to vary the proportions of various foods on your own!
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The addition of Jamaican jerk paste gives hot wings a whole new level of spicy flavor.
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You don’t need a mega-barbecuer to get slow-cooked flavor and tenderness.
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This teriyaki-like sauce that has sweetness and depth but isn't cloying.
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Get Blackened Shrimp Po'Boys Recipe from Food Network
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Get Sunny's Spicy Seattle Hoagie Recipe from Food Network
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If you like the popular Mexican mangonada treat, you'll love these shots made with vodka, chamoy, and Tajin(R).
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This easy-to-make all-purpose spice rub recipe will last in your pantry for up to six months!
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Beef rump slowly roasted with Italian seasonings until tender. Whenever these were on the menu, lines would form. Serve on crusty Italian bread.