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Cooking Class of TCC Boston

Cooking Class of TCC Boston. Thursday, May 24, 2012. Boneless skinless chicken thighs. 1 tbsp pepper paste. 14 cup olive oil. 1 big clove garlic. Black pepper to taste. Potatoes sliced as wedges. 1 cup of bulghur. 2 cups hot water. 1 tbsp tomato paste. 13 cup olive oil. Saute the chopped onion and green peppers with the olive oil for about 3-4 minutes in a pot. Add the diced tomato. And sauté it for 2-3 minutes. Add the salt and the tomato paste and bulghur and stir for a few. 3 eggs, 12 cup sugar, 1 .
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Cooking Class of TCC Boston

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Cooking Class of TCC Boston. Thursday, May 24, 2012. Boneless skinless chicken thighs. 1 tbsp pepper paste. 14 cup olive oil. 1 big clove garlic. Black pepper to taste. Potatoes sliced as wedges. 1 cup of bulghur. 2 cups hot water. 1 tbsp tomato paste. 13 cup olive oil. Saute the chopped onion and green peppers with the olive oil for about 3-4 minutes in a pot. Add the diced tomato. And sauté it for 2-3 minutes. Add the salt and the tomato paste and bulghur and stir for a few. 3 eggs, 12 cup sugar, 1 .

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This web page cookingclassoftccboston.blogspot.com states the following, "Thursday, May 24, 2012." We saw that the webpage said " Saute the chopped onion and green peppers with the olive oil for about 3-4 minutes in a pot." It also said " And sauté it for 2-3 minutes. Add the salt and the tomato paste and bulghur and stir for a few. 3 eggs, 12 cup sugar, 1 ."

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