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Occasionally, I make vegetarian chili, but if often seemed too watery. By adding a can of refried beans shortly before serving, I’m able to make the chili much thicker and heartier without compromising the flavor. —Mary Denise E. of Columbus
Relates Ruthe P. of Saskatoon, Saskatchewan, “While making my vegetable soup one day, I…
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In her Franklin, Kentucky kitchen, Amy A. stir-fries leftover spaghetti noodles in butter until…
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