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See below ingredients and instructions of the recipe
12 oz Semisweet chocolate pieces
13 oz Evaporated milk
3 tb Butter or regular margarine
Combine all ingredients in 2 quart heavy saucepan. Cook over low heat,
stirring constantly, until chocolate is melted and mixture is thick
and smooth. Serve warm over ice cream or squares of cake. Left over
sauce can be stored in refrigerator. Reheat over low heat. Makes
about 2-1/2 cups. Origin: Farm Journal's Choice Chocolate Recipes
Shared by: Sharon Stevens.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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