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Swiss Chard, Sausage, Pasta, and Bean Casserole

Reviewed: Sep. 17, 2012
We thought this was pretty good. I made some/a lot of variations. I used a whole wheat pasta and great northern beans. Instead of the tomatoes and onions I used a can of rotel drained. I added shredded motz to the feta cheese. We liked and and decided next time we would make it into a soup with some chicken broth.
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Slammin' Salmon

Reviewed: Aug. 18, 2010
This is a recipe that you cannot mess up. I think any combination of the ingredients would work great! I made the marinade with the ingredients I had (left out green onions and sesame oil). I didn't have time to marinade it so I prepped the marinade and let the salmon soak in it while I prepped the rest of the food. I cooked this in the oven at 400 degrees for about 15 minutes and poured the marinade and the salmon into foil to cook it. This allowed it to marinade a little more. I also used this with frozen salmon filets (which are not typically the best tasting). My boyfriend said that this was the perfect way to fix frozen salmon. Highly recommended!
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Vegetable Pasties

Reviewed: Jul. 30, 2009
I really liked this recipe. I added all the vegetables I had and they turned out great. On the Pastie I just added a little extra water until I felt like it was the right texture. Also it is a good idea to put the dough in the fridge until the vegetables are done. This allows the sticky-ness of the dough to not be as strong so they are easier to roll out.
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