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By
Loretta Scott Miller
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Recipe for Chancletas de Chayote - Stuffed Chayote Squash. Chancletas means slippers or sandals, which describes the slipper-shaped appearance of the chayote squash. |
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By
Loretta Scott Miller
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Recipe for Horchata - Rice, Almond and Cinnamon Drink. Horchata is like liquid rice pudding. Although found in other parts of Mexico, horchata is most at home in the Yucatan. |
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By
Jay Harlow
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Recipe for Williams-Sonoma's Chipotle Baked Fish. It takes just 15 minutes hands on time to make this fabulous fish recipe. |
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By
Rick Rodgers
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Recipe for Shrimp Tacos with Lime Slaw. These satisfying tacos take just 30 minutes to prepare, start to finish - from Williams-Sonoma Food Made fast series. |
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By
Gwyneth Doland
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Recipe for Summer Squash Tamales. If you don’t use all of this filling for your vegan tamales, you can use come of it to stuff an omelet or mix with some black beans for a quick burrito. |
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By
Gwyneth Doland
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Recipe for Vegetarian Masa for Tamales. Vegan tamale masa dough? You bet. Check out this innovative recipe from Southwest cooking expert Gwyneth Doland. |
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By
Gwyneth Doland
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Recipe for Confetti Dill Salsa. Serve this salsa with chips or sprinkled over cooked fish, or mix it with a little olive oil and some canned tuna for a colorful tuna salad. |
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By
Gwyneth Doland
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Recipe for Fiery Peanut Salsa, a rich, intense salsa from Veracruz, Mexico. Use it as a dip for grilled chicken skewers or pour it over thick slices of pork tenderloin. |
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By
Rebecca Rather
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Recipe for Larry Doll's Famous Cranberry Margaritas. Here's as festive a holiday cocktail as you;re likely to find anywhere. Serve these and make your holiday parties extra memorable. |
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By
Dr. Peter H. Gott
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Recipe for Chipotle Tomato and Corn Bisque. Using evaporated milk in place of cream keeps this soup low-fat without sacrificing taste. Chipotle chilies provide complex flavors nuances. |
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