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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: May 9, 2008
I thought this was good but not exceptional. The rest of the family didn't like it. I liked the left-overs better than the first day. Probably won't make again.
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SLS73
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Cooking Level: Expert
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The reviewer gave this recipe 1 stars. This recipe averages a 4 star rating.
Reviewed: Feb. 26, 2008
I don't understand how anybody could think this taste good. I may be far from a good cook but I did follow the directions to the letter.
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Whatsfordinner
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Jan. 24, 2008
Maybe they don't know what a capsicum is... we enjoy this with yellow zuchini squash and some chopped tarragon (fresh)
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3 users found this review helpful

Reviewer:

CloudzBabe
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Cooking Level: Expert
Home Town: Missoula, Montana, USA
Living In: Phoenix, Arizona, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Jan. 21, 2008
Fixed this last night and we loved it! The fresh herbs were wonderful with the roasted vegetables and tomatoes. Tossed with the spinach, pine nuts and Balsamic vinegar, this was a fantastic combination. I'm going to serve this next time we have company.
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1 user found this review helpful

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MBROWNELD
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Cooking Level: Expert
Home Town: Wichita, Kansas, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Jan. 19, 2008
Ok, this is my own recipe, but i have to "rate" it in order to make some adjustments, as things seem to have been changed without my say so. Firstly, a roasting pan is what i recommend using. Second, red AND yellow capsicums are lovely for this (why would they take that out? Geez!) Third, the potatoes might even take 10 minutes, just cook until they pierce easily with a knife. Before tossing the finished salad, mash up some of the garlic to add to the dressing. Bon Appetit :)
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9 users found this review helpful

Reviewer:

Laura N
Cooking Level: Intermediate
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