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A homemade liqueur made with whiskey, lemon, milk, sugar, chocolate and vanilla beans.
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This twist on traditional green rice is made with brown rice, poblano chiles, corn, and onion and is a great side dish with fish or meat.
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Catfish in stewed tomatoes and oregano over rice.
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This chili recipe is a hit for potlucks and family gathering, whether it's summertime or winter.
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The delicate crunch of this dish makes eating your vegetables a pleasure.
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Pinto beans and queso fresco stuffed into tamale dough.
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This recipe was given to me by a vegan friend I had in college. It is the best bean salad I have ever tasted, and I love it because you can experiment with the ingredients and still have a mouth-watering side dish. I hope you like it!
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Precook green bell peppers in the microwave to shorten the baking time for tender, cheesy stuffed peppers with ground beef and rice.
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This cheese- and tortilla-filled frittata is topped with a homemade tomato salsa flavored with smoky poblano peppers.
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These fried, sweet burrito-like bundles are stuffed with a tried-and-true mixture of banana slices, butter, brown sugar and spiced rum.
cooking.nytimes.com
This classic Japanese dressing elevates a simple green salad into something restaurant-worthy We also like it spooned on top of a pile of sautéed spinach or drizzled over a piece of grilled fish.