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Poppy seeds add crunch and richness to these bite-size tea cake cookies that are rolled in powdered sugar.
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In this salad, shredded green cabbage is tossed with dried ramen noodles and nuts in a simple sweet and sour vinaigrette.
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Kohlrabi, apples, and carrots are shredded and tossed in a creamy vegan dressing creating 'kohl' slaw. Serve in a wrap with stir-fried tempeh for a yummy lunch.
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Indian fried rice made with long-grain rice, cumin, black peppercorns, and onions.
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The perfect pastry for all meals! Empanadas, or beef turnovers, are discs of pastry packed with meat. Some turnover recipes call for all manner of fillings, but this GOYA® Empanada recipe features a delicious tomato, onion, garlic and beef mixture. You can enjoy empanadas as an appetizer, a main dish, or even after your main course. Use GOYA® Discos, or frozen pastry rounds, for a flaky beef turnover that will make your mouth water.
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Get Grilled Steak Salad with Texas Peaches, Pecans and Limes Recipe from Food Network
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This recipe is by Jonathan Reynolds and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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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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Skirt steak is marinated in beer and seasoned with sazon to make this grilled taco meat filling.
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Get Achiote Marinated Shrimp Salad Recipe from Food Network
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Turmeric turns this simple rice pilaf with onion, peas, and carrot a beautiful bright yellow, an easy side dish ready in under an hour.