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An easy Mexican baked tilapia recipe, with yellow onion, red bell pepper, garlic, chili powder, tomatoes, green olives, capers, and cilantro.
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An easy vegan recipe for mashed potatoes with kale, served with Spanish Romesco sauce.
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This is an authentic Mexican recipe for real tortilla soup made with fried corn tortilla strips and served with avocado, cotija, and crema.
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A sear-the-tongue serrano sauce.
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Spicy beef chorizo gives these Polish potato pancakes a Mexican twist.
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Serve with breadsticks, crackers, country bread, or fresh vegetables.
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Beef, potatoes, tomatoes and onion seasoned with cumin, garlic salt, and green chiles.
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Get 20-Minute Bolognese Recipe from Food Network
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This blend of peppers and garbanzo beans is a great way to liven up the dip table. Very spicy and delicious!
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This recipe is by Maura Egan and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.