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Almond Tortellini Recipe

Ingredients

1 (14 ounce) can beef broth

1 (6 ounce) can crushed pineapple

2 cups white wine

1 tablespoon olive oil

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon dried tarragon

Directions

In a medium saucepan, bring broth, pineapple, white wine, olive oil, Worcestershire sauce, salt and dried tarragon to a boil. Stirring constantly, bring to a boil.

Reduce heat to low and simmer, stirring constantly, for 5 minutes. Discard remaining liquid.

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Comments

F. H. writes:

⭐ ⭐ ⭐ ⭐ ⭐

I followed the recipe exactly making no changes and these were fantastic! Like another reviewer, I also seasoned the chickpea bread with a little salt, pepper, Old Bay and cayenne. That being said, I put toffee bits on the outside of the bread just for flavor and used brown sugar for color. Just drizzled that over everything, including the burritos, and they were fantastic! After putting toffee pieces onto the inside of the bread, I cut the temperature of the water just below the internal temperature of the bread and away from the grill. Heated 2 tablespoons of butter with the milk and smeared it across the surface of the bread, reserving the walnuts for last. Vaguely tasted of maple s