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Asparagus Wrapped in Crisp Prosciutto

Reviewed: Aug. 27, 2011
4 stars, only because the recipe calls for each spear to be wrapped. Although this is best grilled, as others have mentioned, it can be delicious roasted as well. I simply finish it off under the broiler for a crisp finish to the meat. However, I've never, ever just wrapped one spear in prosciutto. For one thing - that's expensive! But more to the point, the meat 'is' very salty, so we bundle anywhere from 3 to 5 spears and just lightly drizzle with evoo. For a change, a little balsamic, a squeeze of lemon or a little zest is excellent as well. I wonder if the author prefers the thick stemmed asparagus, which might make a little difference. I only use the thin, tender ones. Also, more than not, I serve these at room temperature as an app. - so I'm perplexed as to the instruction to "serve immediately", which isn't a bad thing - but it's not the only alternative. My young neice & nephew will only eat this veggie at my house and they have never had them served hot, so don't be intimidated by time management with this one. DO TRY this recipe! It IS soooo good!
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Prosciutto Wrapped Asparagus

Reviewed: Aug. 27, 2011
It's GOT to be a "5". I haven't done it yet.. but for years I've been roasting/grilling asparagus wrapped in prosciutto - without cheese. and IT'S delicious! Like most; real quick blanch then ice bath - evoo, S&P, and some garlic powder. If I roast in the oven, I finish off with a short shot under the broiler to crisp the wrap. It's sooooo good. But I'm tryin' the cheese addition tomorrow at our pool-closing party coz' it sounds like it rocks!
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Simple BBQ Ribs

Reviewed: Aug. 27, 2011
Mom always made her Country style ribs this way, but it was a 'meal', and not just a dish because once she put the ribs in the oven, (w/bbq sauce) she skimmed the pork broth & added (skin on) quartered potatoes and cabbage wedges. Oooohhh, mmm, mmm, mmm! The ONLY thing wrong with this meal is trying to build the perfect bite! You have to smash the potatoes , use lots of butter, s&p - and the 'piece de resistance' is a small ladle of the hot broth over your spuds! (Be sure and season the broth heavily. We loved more pepper than salt.) Oh man... I gotta get some ribs in the house!
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Grilled Corn on the Cob

Reviewed: Jul. 29, 2010
I never husk, nor remove any silks. Just fill the sink with cold water - add corn & weight down with a plate. By the time everything else is prepped for the grill, the corn is ready as well. After about 25 min., turning whenever I think of it - I remove from grill and yank on any silks that didn't burn away. I agree they will stay nice and hot for a good 30 min. - and when I turn down the husks, I leave them on for our 'handle.' Kids especially seem to think that's cool. (Just knock off any blackened husks, and it's relatively mess free!) I have melted butter w/brush, S & P, and cayanne or any other seasoning desired, with other condiments I need for remainder of meal. Beats boiled corn hands down!!
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Tuna Casserole III

Reviewed: Feb. 26, 2008
To keep the casserole from being too runny, use one can of crm. of mush. then add milk until it's a nice consistancy. (I do this before adding the chips.)
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Hot Dog a la Potato

Reviewed: Feb. 26, 2008
What memories! As kids, we always knew that when Mom made mashed potatoes for dinner (no boxed stuff!)we were having hot dogs the following night! Fill a casserole with the split dogs - pile on the spuds, sprinkle w/paprika & cover all w/shredded cheddar. They weren't done until the peaks were brown! And the sides were always sweet corn, applesauce & bread & butter. Nastalgic comfort!
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