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Tart, salty, and spicy, with a hint of fresh ginger.
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Sweet and spicy rub for pork tenderloins. Just coat, let stand for 20 minutes and grill! Goes great with polenta or mashed yams.
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Get Apricot and Mustard Glazed Baby Back Ribs Recipe from Food Network
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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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carrot apple and ginger juice was one of my favorite drinks when i used to work at a juice bar. and i always heard of people making carrot ginger soup, so i put...
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The earthy, fruity, spicy, though not especially fiery “little red” mole -- one of Oaxaca’s seven classic sauces -- is cooked separately and seared onto the ribs at the end to form a savory crust.
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Get Mapo Tofu Recipe from Food Network
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A Filipino pinakbet recipe by Top Chef Season 9 and James Beard Award winner (Best Chef: Southwest) Paul Qui of Uchiko restaurant.
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This shrimp ceviche is prepared Sinaloa-Style with serrano and jalapeno chile peppers, tomatoes, red onion, and plenty of fresh lime juice.
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An easy, creamy chicken enchilada casserole. Slow cooking gently melds together the flavors of chicken thigh meat, cream of chicken soup, sour cream, and green chiles.