-- tags --
APPETIZER
cake balls
CASSEROLE
http://anediblesymphony.blogspot.com/2010/03/ree-to-rescue.html
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http://rainykitchen.blogspot.com/2013/01/the-breakfast-series-english-muffin.html
http://sugarandspice-celeste.blogspot.com/2008/12/absolutely-sinful-cinnamon-rolls.html
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http://www.halfbakedharvest.com/margarita-chicken-quesadilla-with-margarita-guacamole/
http://www.instructables.com/id/Easy-Yeast-Rolls/
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https://www.bettycrocker.com/recipes/caribbean-layered-dip/fef16046-4bcd-435b-bfcd-af5b9f593bf4
https://www.chef-in-training.com/chicken-jalapeno-popper-pasta/
https://www.chef-in-training.com/slow-cooker-beef-stew/
https://www.gonnawantseconds.com/white-chicken-enchiladas/#wprm-recipe-container-16129
https://www.kevinandamanda.com/cheesy-chicken-and-rice-recipe/
https://www.saltandlavender.com/chicken-gloria/
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https://www.thespruceeats.com/spicy-buffalo-chili-recipe-101175
Tortellini With Mushroom Sauce
Ingredients
1 Bag of Tortellini Pasta
1 stick of butter
1 6 oz can of mushrooms
1/2 cup of Whipping Cream
1/2 cup of Parmesan Cheese
1/2 teaspoon of sage ( more if you want a stronger flavor)
Salt and Pepper to taste
Instructions
Brown your butter.
Pour your butter into a heat proof container and set to the side. Drain your mushrooms making sure you get all of the liquid out. Then dump them into the pan and let them saute for about 4 minutes.
Add your whipping cream and cook for about another 4 minutes or until it is hot and bubbly!
Next add your parmesan cheese and cook until the mixture is thick, bubbly and creamy.
Add your sage, salt and pepper. Continue cooking for about 5 to 6 minutes until sauce is thick, creamy and the flavors are well incorporated.