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from Buddy Valastro's TLC page
From Bountiful by Diane Cu and Todd Porter. If your tomatoes are firm or a bit off season, you will want to simmer them for 30 minutes before blending and add a bit more sugar.
From Made with Love. The cookbook recipe suggests using Old El Paso mild Enchilada Sauce
From Made With Love: The Meals On Wheels Cookbook. If you would like it saucy add a bit more mustard or pesto. Eat it cold, warm, with pasta, in a salad, or in a sandwich.
From Lidia's Commonsense Italian Cooking
From Franny's Cookbook
Use a roquefort style blue cheese for the best result.
Use any berries you would like. Huckleberries, blueberries, strawberries, raspberries, or a combo.
You could also use flavored syrups if desired..
You will need two 10 inch lengths of cheesecloth or muslin.
Recipe by executive chef Charles Wiley chosen one of the ten best new chefs by Food and Wine magazine. Found on fabulous foods.com
Found in the New Southwest Cookbook and attributed to The Velvet Elvis Pizza Co.
From the Garden Cottage Bed and Breakfast in Cedar City, Utah. Found on iloveinns.com
From Franny’s Simple Seasonal Italian by Andrew Feinberg, Francine Stephens, and Melissa Clark.
From Daisy Martinez. The sofrito recipe can be found here recipe #444676. It makes more than you need. You can freeze the rest in 1/2 cup or 1 cup portions for later use.
From The Cleaner Plate Club
By Chef #208121
Warm Roast Potato and Shrimp Salad
Key Lime Buttercream Frosting
Easy and Simple Fried Rice
By That Napa Chicken Ranch
Beef Stew With Red Wine and Carrots (Daube De Boeuf Aux Carottes
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