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Tomato Pie I

Reviewed: Aug. 23, 2011
I've made this for years. It's one of my favorite all-time recipes. The slight differences I make are: use prosciutto or diced ham instead of bacon, omit red pepper, use mozzarella cheese or italian blend cheeses, and the most important...add about 1/8-1/4 tsp nutmeg to the mayonnaise. The nutmeg totally makes the meal!!!
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18 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Aug. 6, 2010
I've been making this for many years, only slightly differently. I use "golden mushroom" soup instead of cream of mushroom and don't add ANY water, it's not needed. The gravy will come out nice and thick without it. I do usually use a smaller roast, though. Super-tummy! It can also be made quickly in the oven. Just top the roast with the soups and wrap with foil into a large packet. For sure don't add water if you do it that way. It comes out much more tender in the slow cooker though. I usually serve mine over egg noodles.
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6 users found this review helpful

Asparagus with Prosciutto and Pine Nuts

Reviewed: Apr. 18, 2010
This was SUPER! I made the recipe as written except for the added salt. Prosciutto is salty enough. We all loved it, even the 4 year-old. It smelled wonderful while cooking and was very fast and easy to make. YUMMY!
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13 users found this review helpful

Garden Veggie Pizza Squares

Reviewed: Feb. 28, 2010
This is one of my favorite recipes I've been making for years, but I do it a little differently. I use 2 crescent rolls, the whole package of Hidden Valley ranch mix, 1 cup of mayo, and 16oz cream cheese. Make sure the crust is cool before spreading it. It won't get soggy if you take a spoon or spatula and flatten it down halfway through the cooking process. For veggies, I omit the carrots (too crunchy) and use tomatoes, green peppers, cauliflower, broccoli, mushrooms, and black olives. I top it with shredded cheese, usually mozzarella or cheddar. Mine lasts great overnight in the refrigerator and is never soggy. Just make sure to chop the tomatoes small enough so that most of the juice drains out. This ALWAYS gets rave reviews!
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8 users found this review helpful

Phenomenal Chicken and Pasta in Creamy Pesto Sauce

Reviewed: Jan. 16, 2010
This recipe is amazing! I didn't think it was very time-consuming (and I have a toddler and a baby). I did have to pout everything out of the skillet into a large pot, though, when mixing everything together as it would have overflowed my skillet. Everyone loved this dish, even my toddler!!!
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