More About VALERIEHASH

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This recipe was surprisingly flavorful. I had some old wild rice to use up so decided to try this. I am glad I did. The original recipe calls for an additional 1/4 cup of brown sugar which I omitted and did not include in the nutrition calculation.

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This recipe originally had 1 cup of heavy cream as part of the sauce. I substituted a can of cream of mushroom soup instead. A white sauce (water, salt and corn starch) could also be used.

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I got this from BHG.com but I healthified it a bit...

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Adding flour to the batter makes the french toast crispier.

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This is a good filler for burrito shells or in a taco salad. I put this on top of baked tortilla chips with a dollop of light sour cream. Delicious! (chips and shells are not included in the calorie count)

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I have not yet modified this recipe to be lower in fat and calories. Original recipe calls for a whole chicken with skin. I plan to use boneless, skinless chicken breast on my first attempt but the calories were calculated with chicken having the skin on.

Very Good (1 rating)

I got this recipe from Christian Science Monitor. It is yummy!

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I got this recipe from America's Test Kitchen. An enameled cast-iron Dutch oven with a tight-fitting lid yields best results, but the recipe also works in a regular cast-iron Dutch oven or heavy stockpot. Use a mild-flavored lager, such as Budweiser (mild non-alcoholic lager also works). The bread is best eaten the day it is baked but can be wrapped in aluminum foil and stored in a cool, dry place for up to 2 days.

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This is a recipe that I got out of a magazine and lightened a little. It is fabulous for brunch or a lazy saturday morning breakfast. Serve with fresh fruit and a toasted english muffin.

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This is a good recipe to toss together quickly for a healthy side dish.

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I found this recipe in a magazine. If you get the cream of mushroom soup that has garlic in it it, this soup is even better!

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I learned this recipe from a Lebanese woman I used to live with in college. It has more parsley than most tabouli recipes I have seen and thus, tastes much fresher.

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This recipe is good stuffed into a whole wheat pita.