bollistoli Recipe Reviews (Pg. 1) - (10233870)

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Spaghetti Squash I

Reviewed: Aug. 22, 2011
Having never made this before, I guess I was expecting more of a consistency of actual pasta, which this was not. It came out like angel hair but really, really thin and limp. There was no "body" to it so when I mixed it in with everything else, it just sort of clumped together. You definitely couldn't twirl it around a fork! That being said, it was good. I like squash but if you are a real hard core pasta lover, this will NOT even come close to the real deal.
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Rae's Vegetarian Chili

Reviewed: Nov. 10, 2009
This was just delicious!! Just made a few minor changes: I added a whole 14 oz. tin of unsalted tomato sauce, sauted a chopped onion, green pepper, some sliced carrot and one diced celery stalk. I also threw in one finely chopped jalapeno. Next time, I'll put in two. I used not one grain of salt - my canned tomatoes were also salt free and the flavour was so good that it wasn't missed at all. I also let it simmer for 45 minutes. It makes a huge pot and what doesn't get eaten for lunch this week, I will freeze the rest. As I am on a low cholesterol diet, I left out the cheese. Thank you, Rae! This one is definitely a keeper!
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Peanut Butter Noodles

Reviewed: Nov. 25, 2008
Used the hints others provided: added sesame oil, thinly sliced carotts, red and green pepper, cilantro and used hot pepper flakes (1/4 tsp). I made it with whole wheat Fettuccine. Absolutely delicious!! Pefect for a meatless meal. Next time, will throw in some more veggies, like snow peas, asparagus tips.
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Lentil Loaf

Reviewed: Sep. 14, 2008
After reading all the reviews, I took some suggestions and made a few modifications of my own. I sauted an onion, carrot, 2 stalks of celery and half a green pepper. I threw in 2 chopped garlic cloves for the last minute. I added one extra egg, and 1/2 a cup of whole grain bread crumbs. As I am concerned about sodium and most dry soup mixes are incredibly high, I left out the dry soup mix and put in 1 cup of water instead of vegetable broth. Also used 2 tbls of low cal ketchup in place of the tomato paste. I basically stood in front of my spice cupboard and threw in a bit of everything. I had the lentils in one bowl with the bread crumbs and sauted veggies and in another, I combined the eggs, water, ketchup, olive oil and some chopped cilantro. Gave it all a good whisk, then added it to the lentil bowl. Mixed everything well and put it in a convection oven at 400 degrees for 40 minutes. Took out, let sit for five and then enjoyed. Did not put breadcrumb topping on. Was really delicious - nice and moist. I'd made a lentil loaf before and it was dry and tasteless. This was a winner and I'll make again and recomend.
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World's Best Lasagna

Reviewed: Nov. 23, 2007
Amazing!! I also used tips I picked up in other reviews. I increased the ground beef to 2 lbs. as my husband is a big meat eater and I added fresh basil. I will not add salt in future as with the sausage and canned tomatoes, I don't think it's needed. I put in 1/2 cup of dry red wine instead of the water and used cottage cheese instead of ricotta. The best tip was about not having to boil the noodles; just putting them in hot water worked perfectly! This dish is definitely best when done a day ahead and allowed to sit overnight in the fridge. I am having a party in December and this will absolutely be on the menu. Thank you John!
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