Nina Olive Recipe Reviews (Pg. 2) - (10058352)

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Nina Olive



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Grilled Venison Backstrap

Reviewed: May 2, 2008
WOW, this does taste just like stake. no game taste at all. We will be using this recipe again and again. I did it JUST as it said. Unfortunately some of our meat had a lot of tendons on it and of course that was very chewy, but that had more to do with how we cut the meat off the deer. The meat was AWESOME though!
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Easy Chicken Tetrazzini

Reviewed: Feb. 17, 2008
This was a Very easy and good recipe. we added mushrooms but you don't have to. We did add some shredded cheddar cheese inside the pasta mixture and I feel like it MADE this taste just like a tetrazzini. We also added extra cheese on top and then some bread crumbs on the very top. It was fabulous! We will be keeping this recipe.
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4 users found this review helpful

Simply Lasagna

Reviewed: Nov. 13, 2007
Great recipe. There is NO WAY there was enough ricotta cheese mixture to make that dish. I added one more 15 ounce can of ricotta and am VERY happy I did. When setting the pasta in there it looks like there isn't enough because of the gaps, but three pieces IS ENOUGH! I Promise. The Pasta expands A LOT! This recipe makes thin layers, and my family likes thick layers so we weren't able to make the required amount of layers, but this REALLY turned out great. If you double the ricotta cheese put a cookie sheet under the pan in the oven b/c the sauce overflowed just a little.
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Bacon Roasted Chicken

Reviewed: Nov. 9, 2007
I used rosemarry instead of thyme since I didn't have any on hand and I really liked the flavor. I also added 1/4 onion, 2 cloves of garlic and a 1/4 cup of rosemarry inside the chicken with the carrots. super easy. remember if you have more than a 4lb chicken to cook it 18 to 25 minutes per pound! It must reach an internal temp of 180. I went to 185 and it was still very moist. this meal was GREAT and the bacon was awesome. However, Leaving the bacon on the top the whole time did not allow the skin to brown. we will be making this again for sure.
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Tortilla Pinwheels

Reviewed: Feb. 10, 2007
It was GREAT! I saw that several reviewers were trying to boost the taste. I made the first tortilla by the recipe, and agreed that it needed some extra taste. I realized if I spread the olives across the WHOLE tortilla and not just down the middle it helped A LOT! I also used more olives than the recipe called for. Using about 1/2 a cup or slightly more was PERFECT! My last name is olive, but that doesn't mean I LOVE olives! If you find the original recipe lacking a little, just make one tortilla this way, and see what you think. it is a great recipe though!
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