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Vegetarian Stuffed Poblano Peppers

Reviewed: Jul. 21, 2014
Your stuffed poblanos will be vastly improved if you char the outsides first over a gas range until fully blistered, then placed in a sealed plastic bag to peel. Skip the boiling. Then stuff and bake. Recommend taco seasoning mix rather than chili. I freeze at this point and pop them out to take for lunch with a slice of low-fat cheese to broil at work, then top with chopped cilantro
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Elbow Macaroni and Kidney Bean Salad

Reviewed: May 31, 2014
I've made this for years for my Saturday housework fuel! So awesome to find your recipe which is so much like mine! Mine is typically bowtie pasta - though today I used macaroni like yours - and my vinegar is champagne vinegar. Onions are Vidalia - not as strong. In summer I throw a little fresh basil on top. I sought a recipe this morning, wondering how others do their pasta & kidney bean treat - and here was confirmation that we're on the right track! Thanks so much for sharing!
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Baked Pineapple

Reviewed: Sep. 15, 2010
simple - check! tasty - check! something to make out of pantry findings. Add a little freshly grated ginger for some complexity. Use pineapple packed in its own juice and use the juice rather than water. Just pour the whole can in. Prep time actually less than 2 minutes
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Saltine Toffee Cookies

Reviewed: Aug. 8, 2010
It's a classic. Use parchment paper. sprinkle crushed saltines on top to help absorb excess grease. Nut lovers: increase the nuts and put on before pouring toffee (I love pecans and almonds). They toast magnificently. Afterward, just sprinkle chocolate of choice on top til spreadable. Sharlene and I call these labor cookies because when we give them to friends who have reached their due date, ba-da-bing - they go into labor!
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Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

Reviewed: May 4, 2010
Scott, my sister made these ribs for her family weeks ago, and since I'm vegetarian I could only taste the sauce, which was so phenomenal I've dreamed of it ever since. She led me to this site last night and I can't wait to make my own batch to smother every veggie protein in the house. Thanks for a superb recipe - I'll let you know how I do!!
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