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Pumpkin Whoopie Pies
Clam Chowder with Spanish Onions
Soup and Stew
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PBS Food – Latest Comments
Re: Tunisian Spinach Rice
How many calories would be in a serving?
sometimes it's okay Anne. Many have lived long lives from having a pastry or two or three!
that's an awful lot of sugar and salt
Re: Skip the Noodles: Zucchini Lasagna
Great recipe. Thanks!I just made 4 big trays of this in advance for an upcoming "Dinner with the Doc" event at our Chiropractic practice this Wednesday. Has anyone tried reheating it? Any suggestions for what temp or how long?Also-one tip-I did a trial run last week and it was amazing but too salty (and I LOVE salt). So salt the zucchini as the rec
Re: Asian Baked Tofu
I enjoyed it. I pressed my tofu before I drench it. I give it 5 stars.
Re: Tartar Sauce
When in a pinch I substitute sweet relish in place of the cornichons. Either way I always put a few dashes of good quality Worcestershire Sauce in the mix... up a notch!
Re: Lentils Stewed in Tomatoes and Red Wine
Any suggested substitutes for the wine? (How about balsamic vinegar?)
Re: Buttermilk Coffee Cake
why,they keep it moist.
Re: The Year in Food 2012: Recipes
You can find here more recipes: http://restaurantsarea.com/rec...
Re: Welcome Fall with Pot Roasted Chicken
Hi Sandra, you could do this in the oven, just follow step 1 and in step 2 after you add the veggies, cover and put the pot in an oven. A lower temperature (like 250F) will take much longer for the chicken to cook, but it will be more tender. A higher temperature (like 350F) will cook the chicken faster but the meat will be more firm.
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