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About moniego

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  1. That's a good idea, I hadn't thought about using brussels sprouts with my roasted veggies. I'll definitely try that this weekend, thanks!
  2. 3 Tbsp butter 1 cup rice 1 small onion, diced 1 tsp minced garlic 1 granny smith apple, peeled, cored, diced 1/2 cup raisings 1 1/2 cup chicken broth Saute ingredients in melted butter for 5 minutes, add chicken broth, bring to boil, then simmer for 20 minutes.
  3. I did try this for you, but it didn't seem overly whole-wheaty to me. On the other hand, I thought it was good, so you probably don't need to worry that the batch would be ruined if you try it Good luck!
  4. Roasted vegetables: 1 parsnip 3 gold yukon potatoes 1 sweet potato 2 shallots 1/4 cup olive oil 1 teaspoon thyme 2 teaspoons rosemary Everything chopped up no bigger than 3/4 inches, roasted @475 for 40 minutes, turning every 10 minutes. It's surprisingly good for how simple it is
  5. Hi Shadowicewolf! I use butter, heavy whipping cream, garlic, and shredded cheeses (mild flavors). It doesn't seem particularly gritty or clumpy to me (though it is very high calorie). After melting the butter and mixing in the whipping cream and garlic, I put on a very thin layer of shredded cheese and whisk it smooth before putting more cheese on.