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    You are in: Home / Billy Sobczyk's Public Recipes
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    3 Recipes

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    Awesome vegan recipe for beans (or bean dip) that started with two ingredients (velveeta & ro-tel) that are no longer in the recipe. (Feel free to experiment with this recipe as it is very substitution friendly. Use the beans you have on hand. Try it with more tomatoes or more chili sauce if you like.) The addition of the corn was a real breakthrough because it adds a sweetness that was missing without the cheese. These beans are great as a meat substitute for use in tacos, burritos, or any other mexican dish. They also make a great side when serving mexican (though my girls love them for breakfast with potatoes).

    Recipe #456327

    I got this recipe from my friend Brian, who did an internship in Italy as part of his culinary training. I never measure anything in this recipe, so all amounts are approximates. If you have more of something, add it, if you think it needs less, remove it. This is our absolute favorite sauce for pasta, bread, lasagna, everything! You can easily make a ton of this sauce, and freeze some for later. It's super easy, and divine. I hope you can make it your own!

    Recipe #266207

    This is a recipe I originally found in the paper for "Dormitory Pumpkin Bread" that I altered into muffins. So fluffy and good, everyone who has tried them continues to beg me to make them again. Note: I got a lot of feedback on the odd measurements, so I've updated these to make this recipe more friendly.

    Recipe #78116

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