William Porter Recipe Reviews (Pg. 1) - Allrecipes.com (11184674)

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William Porter




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Sausage Pasta

Reviewed: Jun. 10, 2010
Made this dish tonight using rotini pasta and half a pound of sausage I'd meant to use on pizza but hadn't. It was delicious—a big hit with my daughter and my wife. I used frozen spinach per the recipe but added a handful of fresh basil from my wife's garden, chopped not too fine. Served with white wine and a Caesar salad. Terrific dinner that I'll be making again.
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Four Cheese Margherita Pizza

Reviewed: Apr. 9, 2010
I skipped the fontina. Tried another recipe with fontina recently and we didn't care for it. But otherwise I followed the recipe pretty closely and it was a big hit with my wife and daughter, and I thought it was pretty good, too.
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Angel Hair with Feta and Sun-Dried Tomatoes

Reviewed: Mar. 18, 2010
Made this dish tonight and my wife and three daughters thought it was fantastic. Served with a fresh salad and some oven-warmed Italian bread. - I followed the recipe pretty much to the letter, but improvised where the letter was not explicit. I chopped the garlic and sauteed lightly rather than crushing. After softening the sun-dried tomatoes I cut them in strips rather than chopping into little pieces. I think I used a little less parmesan than the recipe called for (it just looked like too much to me). The cilantro seemed an odd ingredient at first but it was a nice addition. I'm looking forward to making this again.
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Cottage Cheese Chicken Enchiladas

Reviewed: Mar. 2, 2010
This was pretty tasty—everybody said it was delicious—but I was a bit disappointed and I don't think I'll make it again. Seemed to me to have too much cottage cheese and perhaps not enough sour cream. Also, the enchiladas basically fell apart in the oven, so I wasn't able to serve individual enchiladas like we get in the restaurant; instead the dish turned into more of a casserole. Perhaps I did something wrong but I think I followed the recipe to the letter, yet in the end, there seemed to be too much moisture in the dish. I think it was the moisture that must have caused the enchiladas to fall apart. If I did make it again, I might put the enchiladas in the oven without any topping at all initially, then add the remaining chicken, cheese mixture, cheddar and enchilada sauce during the last 5-10 minutes.
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