Valerie Recipe Reviews (Pg. 1) - (11328078)

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Creamy Macaroni and Cheese

Reviewed: Oct. 24, 2010
The sauce was very thick and bland -- the taste of the mustard overwhelmed it. Next time I'd ditch the evaporated milk and the mustard, substitute 1% milk for the evaporated and reduce by half.
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Angel Hair Pasta with Shrimp and Basil

Reviewed: May 16, 2010
To make this a little lower in calories, but equally tasty, I: 1) omitted the oil in the pasta (not necessary) 2) used whole wheat spaghetti (thicker is better: holds more sauce & flavor) 3) used 3 TBS of oil for the sauce 4) crushed rather than chopped the garlic to infuse the oil; browned it and removed it from the oil. 5) used one 28 oz can of organic whole tomatoes (tastier) liquid and all -- just crush it in the pan 6) omitted the wine (reduces calories & tastes better) The sauce takes about 20 minutes, so get your water boiling for the 11 minutes or so for al dente pasta. Add the shrimp the last 3 minutes for, as someone mentioned, cooking them twice will make them rubbery. I also omitted the parsley because I don't think it tastes good in this sauce, and added instead a few TSP of crushed red pepper. Dried or fresh basic works. And I'd sprinkle the parmesan on top rather than stir it into the sauce. It melts nicely into the hot sauce on the plate.
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Rosemary Steak

Reviewed: Apr. 24, 2010
to save on calories/meat portions, had the butcher slice the strip in half, so portions were cut about 1/2 inch thick. I used a cast iron griddle, lightly greased with olive oil, high heat (gas top), 3 minutes on each side: perfect, juicy, loved the sauce (added garlic and a little splash of oil, which probably wasn't necessary: just habit)
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