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An Asian-inspired mixture of Sriracha, teriyaki, garlic, and ketchup makes the sauce in which thick-cut pork chops simmer in this slow cooker recipe.
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This is a good dish to make ahead. Let it cool, then refrigerate in a covered container for up to two days. Reheat, partially covered, over moderate heat before serving.
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Turkey, kidney beans, chili seasoning and green chiles are popped in a slow cooker with tomatoes and tomato sauce in this easy chili.
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Serve with toasted baguette slices or crudités. Or use as a condiment for curries, steaks, or roast chicken.
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Gail Simmons fills poblanos with a traditional mix of cheese and jalapeños, then tops them with a bright, fresh salsa.
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Get Pineapple Salsa Recipe from Food Network
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Summer squash, such as green and yellow zucchini and yellow crookneck squash, add flavor and heartiness to a delightful tomato-based stew flavored with Cajun Andouille sausage and served with a sprinkling of Parmesan cheese. Serve with a big slice of crusty bread to dip into the broth.
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Get Moroccan Red Harissa Chicken Recipe from Food Network
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Get Panko-Crusted Pork Cutlet with Cucumber-Daikon Relish Recipe from Food Network
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Get Fajitas with Marinated Flank Steak and Rajas Recipe from Food Network
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Pressure-cooking goat meat significantly cuts down the cooking time in this easy, spicy Indian curry made with plenty of black pepper.