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Showing only recipes by “Mary Sue Milliken.”

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15510
three-minute-salsa

Three-Minute Salsa

This is one of our favorite easy salsas, for dips and chips, topping a quesadilla, or for a quick throw-together sauce for grilled foods.

by Mary Sue Milliken and Susan Feniger

15511
fresh-salsa

Fresh Salsa

Fresh chopped tomato salsa, also known as salsa Mexicana or pico de gallo, is the most popular salsa in and outside of Mexico. We love it...

15512
chipotle-tomatillo-salsa

Chipotle Tomatillo Salsa

This more complex salsa balances spicy smoky chipotles, one of our favorite chiles, with tart tomatillos.

15513
fresh-corn-tamales-with-roasted-red-peppers

Fresh Corn Tamales with Roasted Red Peppers

Our reputation as tamale makers was made at the original Border Grill with these sweet, creamy corn tamales. We have cooked and tasted ma...

15514
roasted-garlic-vegetable-soup

Roasted Garlic Vegetable Soup

This strong, comforting peasant soup relies on great homemade chicken stock for a good solid foundation. It makes an excellent starter fo...

15515
roasted-garlic

Roasted Garlic

Preheat the oven to 350°F. With a sharp knife, slice about ½ inch off the top of the head of garlic. Stack two 6-inch square...

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15516
zarzuela-de-mariscos

Zarzuela De Mariscos

A Spanish zarzuela is a big, hearty broth similar to a French bouillabaisse, seasoned with saffron and studded with lots of seafood. Brea...

15517
wilted-spinach-salad-with-pickled-shallots

Wilted Spinach Salad with Pickled Shallots

Scott Linquist, chef at Border Grill, taught us this terrific technique for wilting spinach leaves right in the bowl. It immediately open...

15518
pickled-shallots

Pickled Shallots

Combine the vinegar, wine, brown sugar, peppercorns, mustard seeds, chile flakes, and salt in a medium saucepan. Stir over low heat unt...

15520
salsa-verde

Salsa Verde

In a dry heavy skillet, toast the garlic and serranos over medium heat, until slightly charred. Remove. Add the pumpkin seeds to the sk...

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