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This recipe was adapted from "To Serve with Love," by Carnie Wilson (Hayhouse, 2005).

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  • XENAPONY
    16 APR, 2008
    This was delicious and I have given the recipe to friends that requested it. If you are lucky enough to have another pair of helping hands, have one person make the sauce and the other person handle the veggies, and you will be done in no time, otherwise it takes a long time to prepare. My friend Bheer and I made it for a small get together we were having, and everyone raved about it. We made a few modifications to suit our own tastes though: omitted the corn; stirred 10oz of thawed spinach into the sauce, added cup of cauliflower florets, and tripled the garlic. It was excellent.
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