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i've had this recipe for many years and i used to make it on a regular basis when i was a newly-wed and made it often for the kids when they were itty bitty. it is a great recipe and one well worth making from scratch. due to a crazy work and life schedu
from the australian womens weekly diabetes cookbook. must admit i'm not a fan of this type of dessert but i know others are, so i post for them. based on metric measurements. per serving they state 696kj (167cal); 3.6 total fat (1.1 saturated fat); 25.
dh and i made this and thought it had great flavor, despite the fact we overcooked ours. so, be careful in step 10....the original recipe says to cook about an hour until the instant-read thermometer registers 130f. after an hour, ours was way too well-
omg, this rocked my world! baking is the best way to retain all the flavors of a corned beef. i was raised on boiled corned beef. this by far blows that method "out of the water"! i don't think there is any turning back to the old way after this! this is
good for a hearty breakfast, lunch or dinner. a little like german rouladen, this comfort food is from the southern chapter of the united states regional cookbook, culinary arts institute of chicago, 1947.
this is a treat for my son, we usually make it on the weekends. for a special extra you can sprinkle with 2 tbsp. pecan or walnut pieces, or a mix of berries gives this quick breakfast a gorgeous appearance. if available, substitute fresh berries for the
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