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Sausage Pasta

Reviewed: Jan. 24, 2011
Very good recipe. I made the following changes to use what I had on hand. I used one pound of sweet Italian sausage links. I baked them at 325 degrees for 40 minutes, then cut them in half lengthwise. Then cut each half into four chunks. I used: a full pound of penne pasta; 2 tsp. garlic powder, no garlic cloves;12 oz. jar of roasted red peppers, chopped, instead of tomatoes; 1 tsp. Italian seasoning, no basil and 2 cups of broth made from Herb Ox Instant Chicken Bouillon & Seasoning. I also added in a half cup of white wine. It tasted great and reheated well the next day in the microwave. It could have used more sausage, but I did use one pound instead of 3/4 pound of pasta. Thanks for the recipe Tammy!
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Margarita On The Rocks

Reviewed: May 15, 2010
Loved this drink! Used Cointreau instead of Triiple Sec and Sprite Zero for the lemon-lime soda. Did not rim the glasses with salt. Will definitely be making it again. Thanks for sharing your recipe.
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Dijon-Style Artichoke Dip

Reviewed: Nov. 21, 2008
I love this dip. I only had: some extra marinated artichokes, whipped cream cheese and honey mustard. I did not need to use any of the reserved liquid and did not have to soften the cream cheese because it was whipped style. I did not even have time to chill it. It still turned out great. I like that it has no garlic in it. The key is to be sure you really like the mustard you are using. Many thanks for sharing this recipe. I will be making it often.
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