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    8 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    A crisp, crunchy toasted pecan crust with a mustard and honey background flavor.

    Recipe #400124

    This is fantastic with salsa. Use as a side dish, as a dip for corn tortilla chips, or wrap it in a flour tortilla for a burro. From The Ultimate Rotisserie Cookbook by Diane Phillips.

    Recipe #264445

    4 Reviews |  By Barb R

    Probably the best chipotle salsa we've ever tasted, and trust me, we've tasted a lot of em!!! Adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison.

    Recipe #262983

    1 Reviews |  By Barb R

    This is a simple and spicy, fresh salsa. Add more chilies, cayenne, or hot sauce if you want it hotter. Salsa fresca will keep about a week in the refrigerator, and the longer it stands, the hotter it gets, (though we've never had ours last a week, so couldn't say...) It is adapted from Diane Phillips, The Ultimate Rotisserie Cookbook (we highly recommend this one!!!).

    Recipe #262967

    3 Reviews |  By Barb R

    A bold and smoky chipotle rice that goes great with barbecue, Spanish or Mexican food. You can use only one chipotle if you don't like your rice as spicy as we do.

    Recipe #257457

    5 Reviews |  By Barb R

    A really spicy and delicious Middle Eastern/African chicken dish. I marinated this chicken overnight and removed it from the marinade a few hours before cooking to dry the skin so it would turn out crisp. Preparation time does not include marination or "chicken drying" time. It's great with a fruited rice.

    Recipe #171605

    2 Reviews |  By Barb R

    Harissa is a spice mix used in the Middle East and Africa as a condiment, a grilling sauce, and it's often an ingredient in other dishes. There are many variations to this recipe, but this is a fairly typical one.

    Recipe #171370

    6 Reviews |  By Barb R

    The shrimp, artichoke bottoms and avocados just combine to make such a wonderful summer salad .... wow.

    Recipe #171073

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