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Classic Tuna Noodle Casserole

Reviewed: Jul. 20, 2009

Bland, Bland, Bland!

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Pasta Salad with Homemade Dressing

Reviewed: Jun. 23, 2009

Really delicious - I'm allergic to gluten so I substituted brown rice pasta for the tri-color fusilli. Turned out just as tasty!

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No Bake Chocolate Oat Bars

Reviewed: May 31, 2009

This was tasty enough but just kind of lacked "WOW". Little too buttery, needed a dash of zing.

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Artichoke & Spinach Dip Restaurant Style

Reviewed: May 31, 2009

Really great recipe - the only thing I suggest is making it the day ahead, bake then refrigerate and then reheating before serving. The flavors meld so much more after a day of sitting.

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Baked Corn I

Reviewed: Jan. 19, 2003

A favorite around our house at the holidays, one of the first things to go. Keep leftovers in sealed tupperware to keep from drying out. Good for days after first serving-

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Southwestern Egg Rolls

Reviewed: Jan. 19, 2003

I tried this with wonton wrappers & didn't have very good luck. I think taking the extra step with the tortillas is a must. Served these with a spicy ranch dressing dip. Great recipe.

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Chicken Satay

Reviewed: Jan. 19, 2003

Too peanut buttery for me with not enough acidity to balance. My search continues...

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Incredibly easy recipe! I found that two hours was sufficient marinade time. Also, gloves are helpful when skewering as the cumin can leave a yellow tint on fingers. A huge hit at a recent Sushi party. Served with Thai Kitchen peanut sauce available at local world market.

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3 users found this review helpful