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Bring water to a boil in a Dutch oven or soup kettle. Cook seeded whole peppers until crisp-tender, about 2-3 minutes depending on the size of the pepper. Remove from the water with tongs and invert onto paper towels to drain before stuffing.
If you have a solid block of chocolate, use a vegetable peeler to peel off curls, allowing them…
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1. Cut six Kraft Jet-Puffed Stacker Mallows into pretty shapes with a 1 1/4-in. scalloped round…
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