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Old 09-23-2011, 03:25 PM   #11
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http://www.discusscooking.com/forums...html#post72531
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Old 09-23-2011, 06:39 PM   #12
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If it isn't over cooked, pot pies. Make a bunch of filling and freeze in the appropriate portions.
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Old 09-23-2011, 07:41 PM   #13
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thanks andy.

if it's possible, could one of the staff change the title of the recipe to just read "buffalo chicken dip"? it really shouldn't be credited to me.
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Old 09-23-2011, 08:20 PM   #14
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I have changed the name.
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Old 09-23-2011, 08:27 PM   #15
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Quote:
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I have changed the name.
To what?
Frank's Buffalo chicken dip?

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Old 09-23-2011, 08:40 PM   #16
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I made a few chicken kreplach......they were deelish
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Old 09-23-2011, 09:02 PM   #17
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Quote:
Originally Posted by pacanis View Post
To what?
Frank's Buffalo chicken dip?


Ifn' I told you you would just make it and not share (with me).

I made it merely Buffalo Chicken Dip


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Old 09-23-2011, 09:41 PM   #18
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I have a had time throwing it out. I save alil of the stock add some taco seasonings and make chicken enchildas or tacos.
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Old 09-23-2011, 11:01 PM   #19
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thanks frank.

and lol, pac. literally. i let out a laugh that made my molluccan scream, then my grey told him to shut the f up, which made me laugh again, which repeated the whole exercise.
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Old 09-24-2011, 04:10 AM   #20
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I made a few chicken kreplach......they were deelish
AAAAAAAH Kreplach.
Ella cant you get boiling fowl in Canada ? the ones we get here take about six hrs to get tender, I use some of the stock and meat for soup and matzo balls. The old birds meat is still full of flavor so the next day I make chicken and mushroom pie
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