i got this recipe from the label on a can of artichokes. the sauce is really tasty -- kind of tex mex. i like to sprinkle with cheese after it comes out of the oven. beware of adding salt to this recipe as the soup, salsa, olives and cheese have plenty.
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i love this for breakfast on a weekend. however, because of the fat and calories, i don't indulge too often. i'm not real sure about the amount of servings, but i believe it could yield at the least 5 servings.
the use of a balsamic vinegar flavored with fruit is the perfect complement to sweet, fresh strawberries. you could also use a combination of fresh berries, if you prefer. recipe from eva longoria. *cooking time is really refrigeration time. notes: person
this is so flavorful and tender . . . follow the directions and do not increase the oven temp to shorten the cooking time or meat will be dry and tasteless. it's worth the wait. or, you could use ketchup (?) and add other ingredients to make a completel
i had a bunch of fresh blueberries, lemons, buttermilk & white chocolate chips to use up after the scandinavian leg of the zaar world tour #6. this morning i was making a greek breakfast wrap for zingo that would use up kalamata olives & feta cheese, but
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