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Get Stuffed Poblanos With Roasted Corn Recipe from Food Network
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A specialty of the Yucatan, huevos Motuleños with fried eggs over black beans on a fried tortilla, served with salsa, plantains, chorizo, and queso fresco.
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Get Catalonian Fire Roasted Lamb Rack Recipe from Food Network
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This vegetarian Mexican breakfast sandwich recipe has a fried egg, avocado, refried beans, red enchilada sauce, and Monterey Jack cheese.
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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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You’ll find these buttery cheddar biscuits irresistible with sparkling wine or any wine for that matter. They’re also a good stand-in for croutons and quite addictive...
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Susan Feniger likes to quickly simmer raw shrimp in broth or sauté them with garlic and ginger, but you can certainly use precooked shrimp to save time.
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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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Transform leftover rice into a quick dish with cashews, peanuts, chile peppers, and lemon juice.
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These cheesy, spicy, tangy salsa verde enchiladas are not only easy to make, but scrumptious as well.