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From Shreveport, Louisiana, Marilyn Otstott shares this trick for speedy stuffed peppers. “Use a can of chili in place of the ground beef,” she says. “Since the chili is already cooked and seasoned, the peppers don’t need to bake long before they’re ready for the table.”
“I grind almonds in the blender until they’re the consistency of coarse cornmeal and use them to…
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“As a teen, I had a dear friend whose mother was a terrific cook,” recalls Nancy W. of Van Nuys,…
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