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Rhubarb Strawberry Crunch

Reviewed: Jun. 23, 2008
Great with a few additions. I used almost 4 cups each of the strawberries and rhubarb. I also added 1 teas of cinnamon to both the filling and the topping, and cut the flour in the topping down to 1 cup after reading previous reviews about the topping being a little pasty. I also added the zest of one orange to the filling. Served warm with Vanilla Bean ice cream...perfect!
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Apricot-Glazed Pork Chops

Reviewed: Feb. 4, 2009
Really, really good for a quick weeknight dinner. I only had red wine, so I also used apple juice with a splash of lemon juice. I also used sliced ginger from a jar and just chopped it up as small as I could. I'm not a huge ginger fan, but the ginger balances the sweetness perfectly without being overwhelming. Served with leftover couscous and frozen veggies for a quick, satisfying meal.
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Cream of Asparagus Soup II

Reviewed: Mar. 2, 2009
This was a very good quick soup recipe, it was nice to not have to puree the vegetables. I was worried about there not being enough flavor to the soup without pureeing, but it was very flavorful. Also crumbled in 3 strips of crispy bacon leftover from breakfast, along with about 3/4 cup of shredded sharp cheddar.
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New Year Spinach Fettuccine with Scallops

Reviewed: Apr. 3, 2009
We sauteed fresh mushrooms with the spinach, not a big fan of canned mushrooms. For a cream sauce, it was very light and the wine had a huge impact in avoiding that generic cream of mushroom "casserole" taste. I thought it was excellent for a simple pasta dish that looked/tasted much fancier. Next time we might try adding a little wine to the scallops directly when sauteing.
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