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Spaghetti with poblano cheese sauce
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1 lb | spaghetti |
8 poblano peppers | |
1 pkg | Philadelphia cream cheese |
1 large | sour cream preferably supreno sour cream |
5 tbls of knorr’s chicken bullion in powder form | |
4 lg | gloves garlic |
2 level tbls. Mayo | |
1 small | onion |
¼ cup | milk |
Boil water for spaghetti spaghetti (to the water add small onion peeled, garlic and 2 Tbs. knorr’s) . When done put aside and drain. Roast peppers and peel them when done. Remove seeds and stem. Put peppers, cheese, sour cream, mayo, 2 tbs. knorr’s, and milk into blender. Blend all ingredients until smooth and pour over pasta. Serve hot or cold. By chef Bustos
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