There sure is a lot of it; soft and bland and only two of us at home to eat it. I made a Mexican vegetarian posole and used about 2 cups. Any ideas? I am trying not to eat much fat or meat, so pork/bacon/butter are out. Thanks in advance, Meagan
Cooking Light's Jaime Ritter and Christopher Michel unveil the sunion, an onion that's supposed to prevent you from crying when cutting into it. The two compare it to traditional onions to find out if they really live to the tear-free hype.