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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’ve found that adding 1/2 teaspoon of cherry extract to my oatmeal before cooking gives it the…
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A jar of bacon bits and a can of mushrooms enhance homemade chili at the Greensboro, North…
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