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From: Mama Livieri
On Tuesday, August 05, 2008
I cook for a crew at my local lodge and many times make my famous Italian dishes. I don't have problems with the pasta sticking to each other, but rather to the bottom of the pot. My main dishes are lasagna and stuffed shells and you pretty much need the entire item to be rip free.
Can...
By: Suellen Anderson
By: ellie_
By: Lorac
By: ann hugo
Peach Cobbler, The Absolutely Best Ever
By: Leta
The Best Peach Nectarine Muffins
By: georgi
Review From: Abby Girl
On Aug 8, 2008
RECIPE: Peach Cobbler
Ditto to all the comments! I cut 8 small fresh peaches up, making sure the juice dripped into the bowl and added some fresh blueberries I had on hand. Yes...both the sugars for the batter and the filling could be cut down. I used 3/4 cup sugar...
Review From: ingvild
On Aug 8, 2008
RECIPE: Spiced Peaches
Just canned a batch of peaches yesterday. I substituted brown sugar for the sugar and added 2/3 c brandy to the syrup - yummy! I'm having to fight off my family, they want to open all the jars now, I want to save them at least a few days... And...
Review From: BecR
On Aug 8, 2008
RECIPE: Crock Pot Spiced Peaches in Brandy
Deelish!!! Used 8 cups peeled peaches, 6 ounces dried bing cherries, and doubled everything else. Three hours on HIGH in my older model crock pot was perfect. It came to a little over three pints, and with 20 minutes in a water bath the result was...
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