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by Gary Duke at Alley Oops 1 pound Ravioli, cooked as directed on package and drained 2 tablespoons olive oil 1 bunch fresh Swiss Chard, washed, large veins removed and torn into bite sized pieces 1/2More >>
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Saturday, June 15 2013 12:13 PM EDT2013-06-15 16:13:40 GMT
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Friday, June 14 2013 10:38 AM EDT2013-06-14 14:38:12 GMT
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Friday, June 14 2013 9:20 AM EDT2013-06-14 13:20:03 GMT
by Gary Duke at Alley Oops This a wonderful twist on traditional pancakes, instead of a sweet and buttery pancake, lets make them savory and perfect for a quick dinner. Basic pancake recipe 1 1/2 cupsMore >>
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Wednesday, June 12 2013 3:09 PM EDT2013-06-12 19:09:21 GMT
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Wednesday, June 12 2013 11:35 AM EDT2013-06-12 15:35:26 GMT
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Wednesday, June 12 2013 11:34 AM EDT2013-06-12 15:34:11 GMT
An Indian beverage1/2 cup mango pieces 1/2 cup water 1/4 milk or soy milk 1/2 plain yogurt or curd (should be thick) Sugar and cardamom to taste Peel and cube the mango. Remove and discard the seed (pit).More >>
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Recipe from Alyssa Downing of Henderson, Texas
Prep Time: less than 30 minutes Total Time: less than 1 hour
2 cups penne noodles 1 tbsp extra virgin olive oil 1 can all white chicken breast 1/4 cup Italian or light Italian dressing 2 tsp Tony's Creole Seasoning
Fill a pot with water and add olive oil.
While water is coming to a boil, drain the can of chicken and lightly cook with Tony's Creole in another pan (using a microwave cooks it too much, too fast and I found that it steals some of the flavor).
Make sure to "shred" the chicken to small "string" pieces.
Add raw Penne noodles to the boiling water and cook to al dente.
Drain the noodles and return them to the pan, adding the Italian Dressing and chicken on low heat.
Stir until all ingredients are warm.
Serve topped with any cheese and/or parsley for flavor.
Servings: Serves 2-5 people
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