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Photo by Soup Lover-Sue

Cooking Level: Intermediate

Home Town: Chino, California, USA
Living In: San Clemente, California, USA
Soup Lover-Sue is looking for: (1 recommendation)
Tried and true favorite Gluten and Dairy free sides for Thanksgiving Dinner. Much Thanks!!

Recommend a recipe

Last updated: Oct. 23, 2013 9:42 am
Posted: Oct. 22, 2013 2:18 pm
Commented by: Semigourmet
Oct. 22, 2013 2:22 pm
Soup Lover-Sue
Oct. 22, 2013 2:26 pm
YUM-I love the jalapeno added-nice kick! Thanks
Oct. 22, 2013 2:27 pm
I also like Brussels Sprouts, I clean them cut them into quarters or in half if they are smaller. I saute and brown them in a skillet then add chicken broth (just enough to cover the bottom of the pan), salt and pepper, cover and simmer on a medium low to low heat until the soften then uncover and let any remaining liquid evaporate. you can doctor with any of your favorite seasonings. such as lemon juice or zest, fresh herbs etc...
Soup Lover-Sue
Oct. 22, 2013 2:30 pm
Wow that is fantastic! Thanks again!
Oct. 22, 2013 2:33 pm
You're welcome I do have another it's a cranberry sauce recipe but not in my rb. so here it is. *** 2 cups cranberry Juice 1 (6 oz.) bag dried cranberries 2 dashes ground cinnamon 1 cup sugar 2 gala apples, peeled, cored and sliced 2 teaspoons corn starch Directions: 1. In a medium saucepan over medium heat, add the cranberry juice, cranberries, apples, cinnamon and sugar. Bring to a boil and let cook for 5 minutes. Add the apples and cook, stirring occasionally, until the cranberries have softened and apples are tender, about 5 minutes. 2. Remove 8 ounces of the liquid to a small bowl and whisk in the cornstarch. Slowly add the cornstarch-juice mixture (slurry) to the cranberry mixture, stirring constantly. Cook for an additional 5 minutes. 3. Remove from heat and pour into a serving bowl. Refrigerate until thickened, about 30 minutes.
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