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Newest | Rating | With Photo | Time to Make | Alphabetical
This comes from the assistant managing editor of Family Circle magazine. When avocados are at their peak is the time to make this!
From Good Food Magazine March 1988
This is the perfect recipe for an easy, quick summertime meal.
From Good Food Magazine, March 1986
From "Cooking with Beer", Good Food Magazine March 1988
This is incredibly quick and easy to prepare; however, the preparation time noted does not include the 2-12 hours marinating time.
From the famous Silver Palate caterers. Great one-dish party fare. Serve with crusty bread and a hearty red wine. (Can be prepared 2 days ahead and refrigerated. Just reheat before serving.)
The Mexicans call these bunuelos, and they're perfect for an after-siesta (or anytime) nibble. These should look like puffy fried dough balls.
I am a traditionalist at heart, and have been making the same stuffing for 20 years or more. However, if I ever did decide to mix things up a bit, this is what I would be tempted to try. From Good Food Magazine November 1988.
And, finally, the perfect ending to your Mexcian-themed dinner or party. This requires some planning ahead, as it requires from 3 to 24 hours to chill. From Good Food Magazine May 1988.
No Mexican-themed dinner or party would be complete without this sweet and savory salsa on the table. From Good Food Magazine May 1988.
This makes a nice main dish for your Mexican-themed dinner or party. From Good Food Magazine May 1988.
From "A Southwestern Thanksgiving", Good Food Magazine, November 1986.
Translation: Beef Fillet, Northern Style. This authentic, regional Mexican dish is made fiery with the use of green serrano chiles. Make sure you have a nice cold Mexican beer standing by!
Good Food Magazine, March 1987
Spinach Artichoke Dip
Blue Mountain Blueberry Pie
By Nancy Van Ess
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