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Easter Recipes: Egg and Sausage Casserole">Easter Recipes: Egg and Sausage Casserole

By: | 0 Comments | On: August 15, 2013 | Category : Recipes

Egg and Sausage Casserole

4.58 / 5 Stars | 530 Reviews

by LeAnn

"A simple but delicious egg casserole flavored with cheese and oregano."

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Deep Fried Main Dishes: Chiles Rellenos (Stuffed Peppers)">Deep Fried Main Dishes: Chiles Rellenos (Stuffed Peppers)

By: | 0 Comments | On: August 15, 2013 | Category : Recipes

Chiles Rellenos (Stuffed Peppers)

4.31 / 5 Stars | 108 Reviews

by ADRIANSALAS

"This is a great traditional Mexican dish. It takes a little bit of time, but it is worth every minute! Provecho! Serve with a side of Spanish Rice."

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Chicken expiration?">Chicken expiration?

By: | 0 Comments | On: August 14, 2013 | Category : Recipes

Hi I bought some Perdue chicken (leg quarters) on Saturday, the sell by date is 8/19, doesn't that seem like too long of a time? I want to wait to cook them until tomorrow but not sure I should wait that long even if the exp date is 8/19 advice? Thanks :) Read more

How do I make light puffy chicharons at home?">How do I make light puffy chicharons at home?

By: | 0 Comments | On: August 14, 2013 | Category : Recipes

I'm experimenting with chicken skins, tried the oven, frying pan and boiled down, then allowed to fry. They all turn out pretty good but I'm looking for that puffy, light, crispy texture you find in commercial prepared pork rinds. Is it possible to get that with chicken skins?...

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Essentials of Classic Italian Cooking: Appetizer and Soup Recipe Reviews">Essentials of Classic Italian Cooking: Appetizer and Soup Recipe Reviews

By: | 0 Comments | On: August 14, 2013 | Category : Recipes

Potato Soup with Smothered Onions (page 96) I discovered this recipe when I was looking for (1) a way to use up a lot of potatoes; (2) make use of some newly made chicken stock; (3) avoid buying additional ingredients; and (4) help-yourself meals and snacks for friends who are staying...

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How do I make light puffy home made chicken skin chicharron?">How do I make light puffy home made chicken skin chicharron?

By: | 0 Comments | On: August 14, 2013 | Category : Recipes

Tired of getting scolded for eating only (or stealing others') crispy chicken skins, I thought I would venture to cook ONLY the skins. I was further encouraged when I found a bag of commercially produced skin chip snacks in a small ethnic corner store here in southern Ontario. Found...

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Fresh and Local Chinese Cooking - Goodbye Bottles and Pastes">Fresh and Local Chinese Cooking - Goodbye Bottles and Pastes

By: | 0 Comments | On: August 14, 2013 | Category : Recipes

Some of us have been discussing how when cooking American or European food, we demand freshest ingredients, yet when cooking Chinese, we submit to our cookbook recipes and use the jarred chile bean paste, chile paste, bean sauce, the cheap rice wine from the Asian market, and so on. Why...

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Type of tea in milk tea? (Wonderful Foods)">Type of tea in milk tea? (Wonderful Foods)

By: | 0 Comments | On: August 14, 2013 | Category : Recipes

I did the same thing last year only trying to recreate the "green" milk tea sold in bubble tea shops. I had my best success with loose leaf jasmine tea (they don't really use green tea), liquid fructose (you can purchase it in plastic bottles from stores that sell Taiwanese...

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Arabesque: Main Courses">Arabesque: Main Courses

By: | 0 Comments | On: August 14, 2013 | Category : Recipes

Cod Steaks [Hake Fillets] in Tomato Sauce with Ginger and Black Olives, p. 81 I made this a couple of nights ago, without having first read this report. I enjoyed this dish. I made a half recipe, with about a pound of fresh roma tomatoes, which I peeled and...

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Freezing Question?">Freezing Question?

By: | 0 Comments | On: August 14, 2013 | Category : Recipes

Thanks but I already found a potential answer online, but thanks again. 4C Reading More May Cause Envy...

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