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a sweet and spicy stew. the original was from an eat low fat digest way back in the early 90s. heat scale: medium. sweet-heat. serve to guests with a salad and a slaw; chilled fruit and a little corn pudding. source: chile pepper magazine presents
old family recipe, likely originated from the back of a can in the 50's. this makes a wonderful, warm, bubbly alternative to green bean casserole. perfect for thanksgiving, christmas, or any large format meal.the slivered almonds add a great texture and f
don’t let the complex instruction fool you… it is simple, it’s just hard to find detailed directions. it’s really not a “science” like baking and pastry is, so fee free to play around a little! the important part is that you have everything prepared befor
what a perfect springtime dessert! it's filled with color and fresh fruit flavor the whole family will savor. grate about a tablespoonful of fresh orange or lemon zest and add to the crumb mixture for extra flavor. ** if using frozen rhubarb, measure
another recipe featuring my favorite beans and my favorite pasta/breadcrumb combination. low fat but not for low carbers, or just eat less of it:d oil-cured olives are strong tasting but very good in small doses, so slice into small pieces. published i
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