Recipe courtesy of Food Network Magazine
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Cook 1/4 cup each lime juice, brown sugar and pitted dates, 1/4 teaspoon each cumin, chili powder and salt, and a splash of water until thick; puree. Brush chicken dogs with vegetable oil, sprinkle with curry powder and grill. Serve on soft buns with the puree, curry snack mix, onion and cilantro.
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By foodie princess
CA
on March 06, 2011
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I love this recipe!! This is a creative twist on an America classic!
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