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Mix okra, green tomatoes, cornmeal, and milk together and pan-fry it into a savory and Southern-style fritter.
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A garlic and ginger rub sets the stage for a spicy, homemade cilantro chutney to serve over chicken baked in a divine cashew cream. Definitely worth the work!
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These burgers are chock full of spicy peppers. When handling the chile peppers be sure to wear gloves, and don't let the pepper oils come in contact with your eyes. Serve on buns with your favorite toppings.
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This sweet and spicy mango pineapple salsa is so refreshing you won't be able to stop eating it.
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Cook end-of-season green tomatoes with onions, bell peppers, and jalapenos into a big batch of this salsa verde with spicy, pickled flavors.
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Beef gets a Korean spin in this preparation for taco filling with ginger, soy sauce, garlic, and seasoned rice vinegar.
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Lubia Polo is a one-pot Persian dish with rice, ground beef, green beans, tomato sauce, and curry spices. You will need a nonstick pan so you can invert the dish onto a serving platter and preserve its crisp rice crust--the "tah digh".
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This is an avocado-less recipe for guacamole that can be served with veggies or chips.
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This meaty twist on sushi, with bacon, ground beef, jalapenos, and pepper Jack cheese, will get you invited to every barbeque in town!
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This is an excellent authentic Mexican rice recipe (not to be confused with Spanish rice) that I make as a side dish with all of my Mexican dishes. The key is cooking the rice properly and using good quality chicken broth or stock.
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You don't need to sacrifice your taco cravings when watching your carbohydrates thanks to this recipe for low-carb taco bowls.
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These phorittos, a clever fusion of Vietnamese pho soup and burritos, are made with ribeye steak, rice noodles, chile sauce, and fresh herbs.