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Post by leftturnonly on Dec 6, 2016 19:09:05 GMT
I made corned beef last night and have baked beans on tap for later in the week. I also have to make another batch of yoghurt. Now that I've discovered I can make it with lactose-free milk, my family is going through it very quickly! Guess I'm going to have to try that since my boy would love lactose-free yogurt. But first, I'm gonna try Burning Feather's beef.
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Post by caspad on Dec 6, 2016 20:15:17 GMT
monklady123 Can you please share your IP lemon curd recipe? Tonight I am trying the Serious Eats beef stew recipe.
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imsirius
Prolific Pea
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Posts: 7,661
Location: Floating in the black veil.
Jul 12, 2014 19:59:28 GMT
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Post by imsirius on Dec 7, 2016 0:42:56 GMT
I should be kicked out of the club. I haven't used Harry since the last week of November. I still can't lift anything after surgery and the pot is quite heavy. I miss using it but can't risk tearing my stitches. I will, however be using him over the holidays...so can I stay? ![](http://i1168.photobucket.com/albums/r481/2peasrefugees/Smilies/slaphead.gif) ![](http://i1168.photobucket.com/albums/r481/2peasrefugees/Smilies/slaphead.gif) ![](http://i1168.photobucket.com/albums/r481/2peasrefugees/Smilies/love.jpg.gif) ![](http://i1168.photobucket.com/albums/r481/2peasrefugees/Smilies/ill.gif)
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~Lauren~
Pearl Clutcher
Posts: 3,876
Jun 26, 2014 3:33:18 GMT
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Post by ~Lauren~ on Dec 7, 2016 0:43:40 GMT
I made a great pot roast last night by combining several recipes.
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Post by elaine on Dec 7, 2016 1:09:55 GMT
I should be kicked out of the club. I haven't used Harry since the last week of November. I still can't lift anything after surgery and the pot is quite heavy. I miss using it but can't risk tearing my stitches. I will, however be using him over the holidays...so can I stay? ![](http://i1168.photobucket.com/albums/r481/2peasrefugees/Smilies/slaphead.gif) ![](http://i1168.photobucket.com/albums/r481/2peasrefugees/Smilies/slaphead.gif) ![](http://i1168.photobucket.com/albums/r481/2peasrefugees/Smilies/love.jpg.gif) ![](http://i1168.photobucket.com/albums/r481/2peasrefugees/Smilies/ill.gif) I'm sorry that health issues have caused a temporary separation in your relationship with Harry. You, my dear, are always welcome here.
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Post by leftturnonly on Dec 7, 2016 1:37:08 GMT
I made a great pot roast last night by combining several recipes. Must.have.recipe! Please and thank you!
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imsirius
Prolific Pea
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Call it as I see it.
Posts: 7,661
Location: Floating in the black veil.
Jul 12, 2014 19:59:28 GMT
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Post by imsirius on Dec 7, 2016 2:12:32 GMT
I should be kicked out of the club. I haven't used Harry since the last week of November. I still can't lift anything after surgery and the pot is quite heavy. I miss using it but can't risk tearing my stitches. I will, however be using him over the holidays...so can I stay? ![](http://i1168.photobucket.com/albums/r481/2peasrefugees/Smilies/slaphead.gif) ![](http://i1168.photobucket.com/albums/r481/2peasrefugees/Smilies/slaphead.gif) ![](http://i1168.photobucket.com/albums/r481/2peasrefugees/Smilies/love.jpg.gif) ![](http://i1168.photobucket.com/albums/r481/2peasrefugees/Smilies/ill.gif) I'm sorry that health issues have caused a temporary separation in your relationship with Harry. You, my dear, are always welcome here. Thank you xxx
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likescarrots
Pearl Clutcher
Posts: 2,879
Aug 16, 2014 17:52:53 GMT
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Post by likescarrots on Dec 7, 2016 2:53:04 GMT
Has anyone made vegan yogurt in one of these? My husband can't eat dairy but he used to love yogurt and could use the probiotics. He's tried making vegan yogurt on the stove but he can't seem to get a good consistency that he likes.
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Post by gale w on Dec 7, 2016 3:12:23 GMT
I'm still working with one hand so 17 yo ds made spaghetti rotini in the IP and garlic toast in the oven. Tomorrow the huge wrapping comes off and a removable splint goes on. I cannot wait.
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~Lauren~
Pearl Clutcher
Posts: 3,876
Jun 26, 2014 3:33:18 GMT
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Post by ~Lauren~ on Dec 7, 2016 13:33:21 GMT
I made a great pot roast last night by combining several recipes. Must.have.recipe! Please and thank you! Sure: Step one: Season meat with salt and pepper and then coat with flour. Melt 1/4 c. of butter using the saute function. Then brown the meat. Take the meat out and add 2 1/2 cups of beef broth, 1 can cream of mushroom soup (yes, I know canned crap but it worked), and one packet of Lipton's onion soup mix. Once that's all mixed together, put in 1 sliced onion, lay the meat on top and cook on the meat setting for 70 minutes. (my chuck was about 3 lbs). Let it NPR for 15 minutes. Then take out the meat (you could leave it in I suppose), and add carrots and potatoes cut into bite size pieces. Cook for 5 minutes and quick release. Finally, I used the saute feature and some flour to create a gravy.
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Post by crimsoncat05 on Dec 7, 2016 15:24:30 GMT
I love toast beef with vegetables, but it's one of those 'Sunday' type meals because of how long it takes to make in the oven, and I never want to devote that much time to one meal. But this recipe puts it into the realm of do-able for me! thanks, ~Lauren~!
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Post by lynnek on Dec 7, 2016 16:39:32 GMT
I posted on the newbie IP thread and got a few super easy recipe suggestions to start with. After the water test I made tortellini with sausages and sauce. It was pretty good but I was ready to do something not so premade. But I had promised my little hard boiled egg lover that I would do those next. They turned out great! I also did some egg cups with cheese, left over sausage and vegis which we put on a bagel for an egg sandwich. Then my husband said his mom used to make chicken and dumplings in a pressure cooker so I decided to try that. I think I added a bit too much liquid because the sauce was a bit runny but it tasted great!
So early on, I am liking my IP. I agree with what someone said above me that it is not quite as quick as I expected with the warm up time, but if I take that into account and warm up the IP that seems to help.
Now to my question, on the Facecbook group there is a lot of people making dulce de leche. I saw one person who made it in cute little jars and then put an apple on top and wrapped it up in cellophane. So cute! I would like to do that for teacher gifts for Christmas, but I am not sure what size mason jars to order. I don't can and don't know. I see some 4 oz ones on Amazon. Do you think those would work fine?
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keithurbanlovinpea
Pearl Clutcher
Flowing with the go...
Posts: 4,285
Jun 29, 2014 3:29:30 GMT
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Post by keithurbanlovinpea on Dec 7, 2016 16:41:27 GMT
I bought an air fryer! Any recipes, websites, etc that I should start with?
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Post by alissa103 on Dec 7, 2016 18:39:51 GMT
I asked for an Instant Pot for Christmas and my mom bought me one during the Black Friday sales! Can't wait to play. So I'll be joining you all over here end of December/January ![:)](//storage.proboards.com/5645536/images/MNrJDkDuSwqIMVw33MdD.jpg)
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Post by shescrafty on Dec 7, 2016 20:39:17 GMT
On Sunday I used the IP to get potatoes ready for mashing. I scrubbed them, and cut them into chunks. Into the IP for 8 minutes with a cup of chicken broth. After 8 minutes I did NPR and put the cooked potatoes in my kitchen aid. Used it to mix in some butter, skim milk, and cream cheese (I always add in. Ream. Geese and skim rather than heavy cream). They were perfect!!! And no need to peel them-the peel came right off in the kitchen aid.
Tonight we try a new recipe-chicken tiki masala. Just ordered some Garam masala from Penney's. excited to try something new!
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Post by caspad on Dec 7, 2016 20:43:11 GMT
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Deleted
Posts: 0
Jun 26, 2024 12:32:14 GMT
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Post by Deleted on Dec 7, 2016 22:29:37 GMT
I received one as a surprise anonymous gift yesterday. Imagine my delight! It's been water tested and all seems to be in good working order. I am going to make chicken bone stock which will become chicken and rice soup for dinner. What a wonderful gift! Making stock is the easiest thing ever in the IP. I hope that you love it as much as I do! It was a great gift!
Not only was the stock simple and fast, the soup and rice I made with it was very good.
Since then I've made rigatoni with meat sauce and am looking to try a cheesecake. MMMMMMMM! LOL
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Deleted
Posts: 0
Jun 26, 2024 12:32:14 GMT
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Post by Deleted on Dec 7, 2016 23:36:59 GMT
I have a question. I'm used to just adding seasoning as I go along on most of my recipes. Obviously, it's much harder to do that in the IP.
Do any of you find that you need more seasoning with the IP or less? I'm finding that I need to add much more at the beginning, because my meals, while quite tasty, need to be seasoned again prior to going to plate.
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Post by gale w on Dec 8, 2016 0:21:29 GMT
Chicken and wild rice soup tonight, using some of the shredded chicken I cooked and froze a couple weeks ago. Plus garlic bread again.
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Post by gmcwife1 on Dec 8, 2016 0:24:27 GMT
I made boiled peanuts yesterday so I had those and a beer for dinner last night. lolol. ![:)](//storage.proboards.com/5645536/images/MNrJDkDuSwqIMVw33MdD.jpg) Dinner was leftover butternut squash soup that I'd made the day before, so I just had that at around 4:00 since I was hungry, then had my peanuts with dh while he ate soup. He doesn't like boiled peanuts which is just fine with me, that way I can have them all. I don't share well. hehe ![](http://i1168.photobucket.com/albums/r481/2peasrefugees/Smilies/halo.gif) Tonight I'm making lasagna in the IP, hopefully two pans of it. Last time I only made the one springform pan but I'd like to have more leftovers this time. I also made steel cut oats this morning, enough for three days, so breakfast is taken care of for the rest of the week. My step dad is from North Carolina and I got my mom an IP for Christmas. I need to remember to tell her she can make him boiled peanuts!!
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Post by leftturnonly on Dec 8, 2016 1:14:58 GMT
We love beef stew. My very favorite was a recipe I found in a cookbook in the library when I was first married, but I haven't seen it in years. I even went back to the library kinda hoping that same book would jump off the shelf and hit me upside the head announcing "I'm HERE". Didn't happen. So, elaine or anyone else that may know - Beef stew with green grapes. Anybody ever make such a crazy sounding thing (but it turned out to be SO good)? And... one more thing. I LOVE to put rutabaga in beef stew. SO GOOD.
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imsirius
Prolific Pea
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Call it as I see it.
Posts: 7,661
Location: Floating in the black veil.
Jul 12, 2014 19:59:28 GMT
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Post by imsirius on Dec 8, 2016 1:36:52 GMT
I have a question. I'm used to just adding seasoning as I go along on most of my recipes. Obviously, it's much harder to do that in the IP. Do any of you find that you need more seasoning with the IP or less? I'm finding that I need to add much more at the beginning, because my meals, while quite tasty, need to be seasoned again prior to going to plate. Yes..I use a bit more in the IP.
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Post by elaine on Dec 8, 2016 4:17:24 GMT
I have a question. I'm used to just adding seasoning as I go along on most of my recipes. Obviously, it's much harder to do that in the IP. Do any of you find that you need more seasoning with the IP or less? I'm finding that I need to add much more at the beginning, because my meals, while quite tasty, need to be seasoned again prior to going to plate. Yes..I use a bit more in the IP. I season more too. But we also like our food highly seasoned, so I usually double seasoning in regular savory recipes that don't use the IP.
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Post by elaine on Dec 8, 2016 4:19:04 GMT
We love beef stew. My very favorite was a recipe I found in a cookbook in the library when I was first married, but I haven't seen it in years. I even went back to the library kinda hoping that same book would jump off the shelf and hit me upside the head announcing "I'm HERE". Didn't happen. So, elaine or anyone else that may know - Beef stew with green grapes. Anybody ever make such a crazy sounding thing (but it turned out to be SO good)? And... one more thing. I LOVE to put rutabaga in beef stew. SO GOOD. Was your recipe for the stew Something like this?
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Post by wahinelei on Dec 8, 2016 4:48:28 GMT
I bought the InstaPot on Prime Day and I've used it to make boiled eggs (amazing how the shell just peeled off!) and sweet potatoes (I needed it to cook quickly). But the main user of the IP is my boyfriend and he loves it! So far he's made ribs, then used the broth leftover in the pot to make Portguese sausage bean soup, kalua pig, pot roast, lau lau (chunks of pork and butterfish wrapped in taro leaves and then wrapped again in ti leaves). He likes to go on Youtube and recipe hunt. I'll be keeping an eye on this thread and let him know of recipes that get posted. ![:D](//storage.proboards.com/forum/images/smiley/grin.png)
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Post by leftturnonly on Dec 8, 2016 5:14:35 GMT
We love beef stew. My very favorite was a recipe I found in a cookbook in the library when I was first married, but I haven't seen it in years. I even went back to the library kinda hoping that same book would jump off the shelf and hit me upside the head announcing "I'm HERE". Didn't happen. So, elaine or anyone else that may know - Beef stew with green grapes. Anybody ever make such a crazy sounding thing (but it turned out to be SO good)? And... one more thing. I LOVE to put rutabaga in beef stew. SO GOOD. Was your recipe for the stew Something like this?Probably, but I remember it as having more *vegetables. I asked several years ago and a pea told me it sounded like it was Middle Eastern... Lebanese or Syrian.. to her. I don't know, though, since I haven't found it yet. Maybe when I finally get a chance to pack up my house, an old recipe card will drift out of nowhere and it will be this long-awaited recipe! I don't think my kids even got a chance to taste it, it was that long ago. :-( We made it several times as it was a favorite (my husband & I as newlyweds) and we'd freeze all the extra. It reheated well and tasted great that way too. So frustrating! ETA - The cookbook was probably from the 1970's. A lot of the ones in the library had been donated, I think. *ETA2 - I can't help but think it had eggplant in it, but I was making eggplant parmesan at the time, so that's why I may remember eggplant. ETA3 - It definitely had more vegetables! ETA4 - We used fresh green grapes. This post has been edited 9,432 9,435 times. (Or so it seems. ![:P](//storage.proboards.com/5645536/images/OrTI4SBmZ2ZYSFv6ag4f.jpg) )
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Post by leftturnonly on Dec 8, 2016 5:43:30 GMT
Down the rabbit hole I have fallen! Help! Help! Will you just look at this... Beef stew with Grape Molasses and Walnuts1 kilo beef tenderloin, cleaned and cut into small pieces 500 g pasta, your choice 100 g petimezi (grape molasses) 3 tomatoes, finely chopped 1 onion 6-8 sprigs of thyme salt pepper fresh walnuts olive oil 400 - 500 ml water 1 cinnamon stick Heat a deep pan or a pot until it gets very hot. Add some olive oil and brown the meat in batches. Remove the meat from the pot. Add the onion and sauté until it turns golden. Add the grape molasses, tomatoes, thyme, salt, pepper, cinnamon stick and the meat. Add some water and simmer for 1 hour until the meat is tender and cooked through. When the meat is almost done, add the walnuts and let them simmer for a bit also. In the meantime boil the pasta in a pot full of salted water, following the directions on the box. Drain. Serve the beef stew over pasta. So naturally, I had to find out what grape molasses is. ![](http://www.tasteofbeirut.com/wp-content/uploads/2010/11/grape-molasses-from-store-and-homemade-version-400x334.jpg) METHOD: - 10 pounds of fresh and sweet grapes (this is an approximate weight)
- 2 eggs (boil, wash and collect the eggshells)
Wash the grapes as well as possible; place in batches in a food processor bowl, removing the stems.
Process for a couple of minutes. Pour into a sieve set over a large pot.
Press with a mallet to extract as much liquid as possible. You should have 2 liters (8 cups of liquid).
Set over the stove over medium heat with a tablespoon or so of crushed eggshells. The liquid will froth, skim it repeatedly, then pour through a sieve again. Set back on the stove and simmer for about 4 and up to 6 hours, stirring with a wooden spoon through the bottom, making sure it does not burn.
When the liquid has the consistency of a syrup (it sticks to a spoon) and is a deep garnet color, it is ready.
Pour into a jar and let it cool.
NOTE:
Skim the surface every time froth appears.
Expect to get a scant cup of molasses for 8 cups of grape juice.
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Post by leftturnonly on Dec 8, 2016 5:49:16 GMT
Or how about this.... Khoresht Bademjan - Persian Eggplant Stew![](https://i1.wp.com/theunmanlychef.com/wp-content/uploads/2014/11/15783682076_8d0960c841_k.jpg?resize=620%2C416) Recipe: Ingredients: 2 lbs. Chuck Roast – Cut into cubes 1 Cup of Chicken or Beef Broth 3 Tbsp. Butter 1 Diced Onion 2 Tbsp. Crushed Garlic 1 Can of Crushed Peeled Tomatoes 2 Tbsp. Tomato Paste 5 Korean Eggplants or regular eggplants (peeled & sliced length wise) 2 Tsp. Salt 4 Tbsp. Olive Oil 1 Tsp. Turmeric 2 Tsp. Cumin 1 Tsp. Cinnamon 3 Dried Persian Limes Method: First heat 1 tbsp. of the butter and brown your meat on all sides, then set aside. In the same pot, now add your remaining butter and then saute the onions and garlic with the cumin, turmeric, and salt. Once they’ve browned, add back your beef, then add your tomato paste and crushed peeled tomatoes. Stir for a few minutes then add your chicken broth. Cook for about thirty minutes, then add your dried limes to the stew. Put the lid on your pot and continue to cook for 1 to 2 hours. With the eggplants, you have two options. You can either fry them individually or you can bake them. I choose to bake them to make the dish less oily. Place the eggplants onto a baking sheet and spread the oil onto the eggplant. Then bake in the oven for 30 to 45 minutes and then once they are soft transfer them to your stew pot. Cook together for another 45 minutes. Only stop cooking the khoresht until the beef is very delicate and can be broken apart by pressing down with a fork. Serve with some fresh rice and enjoy! Y'all are gonna be sorry you talked me into an InstaPot. ETA - Dried Limes - (from Wiki) Dried lime (also known as: black lime;[1] noomi basra (Iraq);[2] limoo amani (Iran); loomi (Oman)[3]) is a lime that has lost its water content, usually after having spent a majority of their drying time in the sun. They are used whole, sliced or ground, as a spice in Middle Eastern dishes. Originating in the Persian Gulf -- hence the Persian name limoo amani (Omani limes) and Iraqi name noomi basra (lemon from Basra) -- dried limes are popular in cookery across the Middle East. ETA2 - Description/Taste Black limes are small, like Key limes and are just as the name suggests: black. Fresh limes are boiled in salt water, or brine, and then set out to dry in the sun. This process produces a lime with a hard, leathery outer shell that typically ranges from tan to black, with a near black inner pulp; the darker the lime, the more pungent the flavor. The dried citrus has faint lines that run along the dehydrated sections of the fruit. Black limes are unique, offering a tart citrus flavor with a rich fermented aroma. Black limes have an aroma similar to curry powder. ETA3 - ![](http://www.specialtyproduce.com/produce/sppics/10395.png)
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Post by bluecrafterperson on Dec 8, 2016 5:57:32 GMT
My father is wanting an air fryer. Does anyone have a certain one or brand you would recommend?
Thanks.
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Post by leftturnonly on Dec 8, 2016 6:29:28 GMT
I'm actually finding some recipes.... So, here's a combination of ingredients. Beef cut into cubes - could be shank meat or other cut (last time I priced shank meat, it was MORE expensive than other cuts! ![:shocked:](//storage.proboards.com/5645536/images/JvSt42CUoZ9LG952aAaF.jpg) ) Carrots Celery Onion Potatoes Rutabaga - I would add since it adds a nice depth to beef stew Tomatoes - diced and/or paste Garlic Beef stock seasonings like thyme, parsley, pepper, salt... maybe rosemary, bay leaf, star anise pod I see Worcestershire sauce which definitely sounds like something I would have added! - Also seeing things such as grape jam/jelly/spread; lemon juice; dry white wine Add the grapes (I know we used green) at the very end. And if you use eggplants, the meat could be beef or lamb. You could leave out carrots, celery, potatoes, rutabaga and add in yellow split peas and change the seasonings to cinnamon and turmeric. Then you would add either sour grapes or lime juice. These are just basic ingredients. I imagine any basic beef stew method would be pretty similar, so I'm not going to detail that more than I did in the other posts. **Worcestershire sauce may just be that special ingredient that I was missing. (I would have tried the recipe just because it used Worcestershire sauce) And... I still think it may have had eggplant (probably not rutabaga) in it. It may have had cinnamon... but I don't remember. Definitely worth a try with some of these different additions! Beef Shank and Grape Stew
Jammin' Beef Stew - Smucker's
Beef Stew with Roasted Vegetables and GrapesJammin' Beef Stew - Pillsbury
Khoresh Bademjan - Eggplant Stew
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