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Caribbean Pasta with Shrimp Recipe
| Fish And Seafoods
Type: Caribbean Pasta with Shrimp Free Cooking Recipe - Fish And Seafoods No other! Ingredients / Directions 4 cloves garlicminced 1/4 cup(s) minced shallots 1 tablespoon minced fresh ginger root 3 tablespoons olive oil 1 green bell pepperseeded and chopped 1 1/2 cup(s)s tomato - peel
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Gingersnaps
| Copycat Complete
Cooking receipe to make Gingersnaps under category Copycat Complete. You may find some video clips related to this receipe below.2 1/4 cups all-purpose flour1 teaspoon baking soda1 1/2 teaspoons ground ginger1 teaspoon ground cinnamon1/2 teaspoon ground cloves1 cup packed brown sugar1 1/2 sticks (3/
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coconut info
| General Recipes
Cooking receipe to make coconut info under category General Recipes. You may find some video clips related to this receipe below.coconut infoA frequent ingredient in indian cooking. Fresh and desiccated coconut flesh give body and taste to dishes. The thick coconut cream or thinner coconut milk are
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Kabocha No Nimono Stewed Pumpkin Squash Japan Japanese cooking recipe
| Japanese
Ingredients 600-700 g pumpkin, chopped into chunks (about 2 inches each way) 200 ml water 3 tablespoons sugar 3 tablespoons Japanese soy sauce Directions 1Prepare the pumpkin. Mix the other ingredients together. 2Place everything in a large frying pan with the skin face down. Bring to a light b
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Type: Taco Twist Free Cooking Recipe – Casserole
Unbelievable!
Ingredients / Directions
1 pound ground beef
1 (1 1/8 ounce) package Durkee Taco Seasoning Mix
1 (15 ounce) can tomato sauce
1/4 cup(s) chopped green bell pepper
3 cup(s)s (8 ounces) corkscrew macaroni
cooked and drained
1 cup(s) (4 ounces) shredded Cheddar cheese
1/2 cup(s) sour cream Brown ground beef; drain. Stir in seasoning mix
tomato sauce and green pepper. Bring to a boil and remove from heat.
Combine cooked macaroni
1/2 cup(s) cheese and sour cream; place on bottom of 10 x 6-inch baking dish. Top with meat mixture and remaining cheese. Bake at 350 degrees F for 30 minutes.
Makes 6 servings.
