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  • TusharNijWij 11 months ago about Garlic and Chilli Naan Bread
    I love this recipe - we made similar Peshwari Naan:

    http://www.youtube.com/watch?v=b22Xygzn-Os
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  • kostika 4 years ago about Basic Hummus
    I make it with the liquid from the tin all the time. The recipe has been tested many many times by myself and has been refined to what is now here.

    If it wasn't edible the chickpeas wouldn't be edible. The liquid from the tin holds a lot of the flavour from the chickpeas. It isn't just salty water.
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  • chaoticbliss 4 years ago about Basic Hummus
    The liquid chickpeas are canned in is intended to be rinsed thoroughly before consumption. It's essentially saltwater, with a hit of some other preservatives. If I were to make this recipe, I'd substitute the liquid from the can with some more olive oil and maybe a bit of just plain saltwater.
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  • snowcat17 5 years ago about Chedder and Broccoli Soup
    Wonderful!! HIGH FIVE FORKS!! bk'd & sv'd for the winter coming our way, (Wisconsin) BRRRRRR!!!!
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  • normafrazer 5 years ago about Chedder and Broccoli Soup
    lovely recipe -thanks for sharing- I looked at the alternative too thinking it may be a variation on this one ,but see its the same recipe LOL .Looks quick and easy to make and with ingredients that your most likely to have in stock at any time - definitely giving it 5
    Norma
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  • ozsmom 5 years ago
    thanks for accepting my friend invite.
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  • turtle66 5 years ago
    hello my new cookin' buddy









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  • craners 7 years ago
    I will enjoy them! so your an American in GB. Ever coming back??? Oh yeah, I went to your website, wow, a whole lot of good recipes.
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  • babydumpling 7 years ago
    concerning the jambalaya shrimp and rice recipe..... the green pepper is supposed to be a bell pepper but if you like a little spice... use the chili... : ) I happen to like it both ways.
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  • cakelady 7 years ago
    You'll have to let me know how the vegetable lard works out for the frosting. I'd be interested to know. Thanks!
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