1300 g krispers Recipes
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vegetable or olive oil, onion, cut into 1/2-inch dice and9 Morevegetable or olive oil, onion, cut into 1/2-inch dice, mild or hot italian sausage , removed from its casing, crumbled, starchy potatoes (such as idaho), cut into 1/2-inch dice, firm apples (e.g., granny smith), cut into 1/2-inch dice, vegetable or olive oil, ketchup, dijon mustard, rubbed sage or thyme leaves, chopped fresh parsley, salt and freshly ground black pepper11 ingredients
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cake, mango sorbet, softened and9 Morecake, mango sorbet, softened, granular no-calorie sucralose sweetener (e.g., splenda ), lime, juiced, coconut milk, blueberries, mango, cubed, strawberries, hulled and quartered, fresh peaches, sliced, sweetened whipped cream, fresh mint for garnish40 min, 11 ingredients
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fresh jalapeno peppers, ground beef and11 Morefresh jalapeno peppers, ground beef, salt and pepper to taste, egg, steak sauce, (e.g. heinz 57), minced white onion, hot pepper sauce (e.g. tabasco), dried oregano, worcestershire sauce, garlic salt, crushed fritos corn chips, potato hamburger buns, pepperjack cheese20 min, 13 ingredients
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cooking oil and17 Morecooking oil, skinless, boneless chicken breast halves - cut into 1 inch pieces, sea salt to taste, chili powder , or to taste, ground cumin , or to taste, dried chipotle chili pepper, ground into powder, ground black pepper to taste, ground cayenne pepper, yellow onion, diced, green bell pepper, diced, yellow bell pepper, diced, water, kidney beans, undrained, black beans, undrained, whole kernel corn, drained, green pepper sauce (e.g., tabasco ), roasted garlic tomato paste, fresh cilantro, chopped1 hour 15 min, 18 ingredients
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Pistachio Crme Brulee Verrineapricot frozen puree, fruit of the forest (6 fruit mix) and19 Moreapricot frozen puree, fruit of the forest (6 fruit mix), gelatin sheets (leaves silver -400), creme brulee powder, pistachio paste 2.5 lb tub, description, layered pistachio creme. first layer (bottom) apricot gelee, second layer (middle) fruits of the forest berry gelee and third layer (top) pistachio creme brulee, quantity, dishes (3 to 3.5 oz. of each gelee and 5 oz. creme brulee), first layer (bottom) apricot gelee: apricot puree (ps04329) 1.5 kg 53 oz., sugar 225 g. 8 oz., fruit of the forest (6 fruit mix) 36 g. 7 sheets, lemon juice 50 g. 1 3/4 oz., second layer (middle) fruits of the forrest berry gelee: juice from thawed and strained berries (ps05249) 1.5 kg 53 oz., sugar 225 g. 8 oz., fruit of the forest (6 fruit mix) 36 g. 7 sheets, lemon juice 50 g. 1 3/4 oz., third layer (top ) pistachio creme brulee: creme brulee base (ps00120) 250 g. 8.8 oz., whole milk 1.5 kg 53 oz., heavy cream 460 g. 16 oz., pistachio paste (ps30045) 350 g. 12.35 oz.5 min, 21 ingredients
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Low Fat Tiramisusavoriardi biscuits (italian lady fingers), about 500 to ... and8 Moresavoriardi biscuits (italian lady fingers), about 500 to 600 g total weight, espresso coffee or make a stronger brew of reg. coffee, amaretto , kahlua or rum to taste (or combine), eggs, separated, cool whip light or no fat ultra light, splenda and sugar twin (pourable), or use 3/4 cup of sugar *see note, vanilla, cartons ricotta cheese light (or 3 smaller cartons; around 700 g total), cocoa powder4 hour , 9 ingredients
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