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i love french rolls and love coming up with new ways to enjoy them. this would make a great snack, lunch or even a dinner with a side salad. i had just included 1/2 cup sauteed mushrooms, because i thought people could use their sauteed mushroom recipe
i have texture issues - so this macaroni and cheese is my favorite due to the low "slime" factor! it's more like macaroni and cheese souffle since it has eggs. i adapted this from a church cookbook recipe my mom used to have - but it was very labor inte
from nepal, this looks like a fabulous dish for the world tour. mustard oil is an extremely hot, pungent oil expressed from mustard seeds and should be stored in the refrigerator and will keep for up to about 6 months. it can be used (sparingly becau
recipe found on taste.com.au in my search for low gi recipes. tried it out and it was really good. i adjusted some of the quantities to my taste (i'm a big garlic & cheese lover), so feel free to reduce the garlic or blue cheese as it might be a bit much
this is a great fall or winter soup. very impressive for dinner parties! to roast garlic, cut off the top of a head of garlic & drizzle with a little olive oil. wrap in foil & bake for about an hour at 350°f.
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