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Whether you use his spicy, smoky, and sweet peach filling or not, Chef John's technique of stuffing pork chops produces delicious, tender results every time.
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Chicken breasts, black beans, corn, and zesty spices make up the filling of a layered casserole topped with tortillas, a Mexican-inspired creamy sauce, and cheese. It's great served with your choice of toppings like sour cream, guacamole, sliced avocados, sliced black olives, or whatever else you like.
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Southern-style sweet potato salad with pecans makes an excellent companion for fried chicken
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When I was testing my vegan pho broth for a Recipes for Health series last spring I froze a few containers of the broth; I had forgotten how good it is I didn’t have some of the traditional ingredients for pho – bean sprouts, cilantro, scallions, green chiles – so I used what I had and it was definitely pho I used cayenne for heat and a chiffonade of romaine lettuce was a good stand-in for the bean sprouts, crunchy and fresh
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Maple-mustard-glazed, lightly-breaded pork chops are spicy and moist and a great Canadian recipe.
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This recipe uses a pressure cooker and cola to make tender spice-rubbed short ribs served with a savory sauce in minutes rather than hours.
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Get Vegetarian Enchiladas Recipe from Food Network
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Get Grilled Mustard Pork Chops with Carrot Salad Recipe from Food Network
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