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Old 10-12-2009, 09:58 PM   #31
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Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
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We went out. I had the most awesome chicken penne with a garlic pesto sauce with mushrooms and wilted basil. I could not finish HALF of it but brought it home. No turkey this thanksgiving, but that's okay!

"Variety is not just the spice of life, it is the key to life" - Chef Michael Smith

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Old 10-13-2009, 07:07 AM   #32
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Join Date: Sep 2009
Location: Red Stick, LA
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I have been craving ribs and the weather has not been coopertive for grilling. I made these Key West Ribs in my slow cooker instead. I use pork back ribs cut up into 3 rib pieces. When they were done I put them on foil lined cookie sheet, cooked down the sauce with a little Kitchen Bouquet and basted the ribs and baked them 15 or 20 minutes at 350 degrees.

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