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A hot and spicy chuck roast that can be made into burritos, tacos, or any number of other Mexican-style dishes.
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This is a pureed vegetable soup made with half-and-half, chicken boullion granules and soy sauce. Serve with blanched broccoli florets and chopped parsley or carrot curls.
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This clever alternative to a breadcrumb crust uses up leftover cooked couscous.
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Flour tortillas filled with a mildly spicy, cheesy, picante chicken and rice mixture, then topped with more cheese and baked. A great dinner inspired by Mexican flavors. This is my favorite chicken recipe!
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This chili is renowned for its hotter versions; heavy on the cayenne and chili powder The masa harina thickens the stew and adds a subtle corn undernote.
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Fish cakes made with fresh-cooked salmon! So incredibly tender and flavorful, especially with spicy mayo sauce! Great way to use up leftover salmon, too.
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Chef John livens up plain steamed rice with bok choy, sesame oil, and soy sauce.
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This recipe is by Barbara Kafka and takes About 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This mouth watering recipe marinates the flat iron in citrus juices and ginger to produces a juicy, memorable steak!