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Classic Thanksgiving Dressing With Parsley, Sage and Thyme

Reviewed: Nov. 2, 2012
This recipe is a great starting point for making stuffing. I started out with toasted bread from a package and the texture and flavor blew my mind away. However, the dressing could use more celery and more liquid. I used almost two times the amount of broth.
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Pasta With Shrimp, Oysters, and Crabmeat

Reviewed: Apr. 24, 2011
I used canned clams and calamari in this recipe and omitted the oysters. When making the sauce I used extra lemon juice, cayenne and a can of artichoke hearts. I also added an extra clove of garlic. The clams gave the seafood a lot of flavor and I did not have to use salt. When cooking the seafood, I sauteed a small onion and added 1/4 tsp of cumin and dried Italian seasonings. I also used more cayenne. I did not use butter when cooking the seafood. Overall the dish was phenomenal and very versatile! This is a great dish for the cook who likes to experiment.
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Crab Quiche I

Reviewed: Jan. 23, 2011
I loved this quiche! But I used shredded mozzarella cheese in addition to cubed jarlsberg. It was delicious but next time I will add a half teaspoon of old bay and red pepper flakes just to give it some kick. I also suggest using another egg. If you follow the recipe without any adjustments it still comes out marvelous!
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Puerto Rican Tostones (Fried Plantains)

Reviewed: Jan. 19, 2011
This recipe is not exclusively Puerto Rican. I am Jamaican and we make the same thing. I never put water on the plantains and it is important that you do not cut them too thick when you fry them the first time. Pick pretty, green plantains. This dish is meant to be eaten with something flavorful like fish with onions, so don't be shocked at its lack of flavor. In Jamaica we eat it with herring, mackerel or codfish. This dish is served in many island countries, as well as Latin American countries.
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12 users found this review helpful

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