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Tomato and Garlic Pasta

Reviewed: May 13, 2014
This "alla checha" recipe is excellent and a favorite. I especially like this recipe because of the technique described in Step 4. Do it this way. It really makes a difference. I usually add more fresh basil and, if it tastes a little sharp because of the paste, I add a bit of sugar. Like someone else said, use good olive oil, good tomatoes and fresh basil. I usually use thin spaghetti instead of angel hair because it is a bit easier to handle and hold up better. This recipe is excellent.
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Chicken Asparagus Roll-Ups

Reviewed: Mar. 18, 2014
I made this tonight and we could hardly eat it. The Dijon and lemon were overpowering and there was so much sauce that we had to scape it off. Still, there are some good ideas in this recipe and IF I took the time to try this again, I would cut the mustard by 2/3 (as it was, I had cut it in half), cut the amount of lemon juice in half and use only a little touch of zest. Cut the entire amount of sauce by at least a half. The aroma of this dish was so pungent that I'll be airing out the kitchen for a while. Disappointed with this one. But the fresh asparagus was good!
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Easy Snack Wraps

Reviewed: Sep. 4, 2013
I've made these for years. I would serve these as a sandwich lunch but most often I serve as a party food. I use lavish bread, roll up and cover tightly with plastic wrap and put in the refrigerator for a few hours. Take them out to serve, cutting into one inch pieces and place on a platter on their sides to make a pin-wheel sandwich snack. They're just right that wY.
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Chili Rellenos Casserole

Reviewed: Mar. 10, 2013
Such an easy recipe for such a great tasting result! It gives you all the wonderful flavor of chile rellenos without the work of the original thing. As written, it has a lot of fat and I needed to lighten it a little bit so I used low fat evaporated milk, none of the regular milk and used low fat cheese without noticing a loss in flavor. I will try egg whites next time but used 3 whole eggs this time. I did add a little more cheese to the top so that negates some of my efforts but it did taste great! Also I added sliced black olives to the top since we like them. I thought the tomato sauce was fine but will try mixing it with a little enchillada sauce next time.
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Artichokes

Reviewed: Feb. 1, 2013
What's better than fresh, steamed artichokes? Not much! This recipe works very well but I agree that it usually takes closer to thirty or forty minutes, certainly for the very large artichoke you see in the stores all Spring. I cut the stem so the choke stands upright BUT if the stem is long -- and I try to get those with long stems -- trim the bottom of the piece you cut off and toss it into the pot with the rest. It will cook along with the rest and can be served with the choke. The stem has the same tender and delicious taste as the prized heart and is usually everyone's favorite part. When the chokes about to be served, I toss a few tablespoons of butter (depends on how many chokes you're serving but be generous) into a glass bowl, add some garlic powder and zap until melted. I squeeze fresh lemon, mix it all until blended and the table. We eat the choke first but then use a fork to dip the stem into the butter as a special final taste of heaven!
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Slow Cooker Lemon Garlic Chicken II

Reviewed: Jan. 1, 2013
We loved this recipe and I have been asked to make it again -- soon! I used minced garlic from a jar but added more than the recipe called for because we like garlic and I thought the jarred garlic might not be as flavorful as fresh. It worked out well. I also added a little more lemon and almost doubled the amount of boullion and will do that again also. The only other thing I would adjust is the cooking time. I slow-cooked on low for four hours and the chicken was a little too soft for me. I'll cut down the cooking time by at least 30 minutes next time. I like the idea of adding potatoes and carrots and making more sauce. Thanks Carla Joy for the recipe and you others for your suggestions.
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Moist and Savory Stuffing

Reviewed: Nov. 23, 2011
Always great to have a reliable shortcut that everyone likes. Use about 2 cups of chicken or vegetable broth and add more if the mix looks dry. You can use a low fat magarine because no one can tell the difference and that chops off some calories. I always add chopped water chesnuts for crunch.
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Maple-Garlic Marinated Pork Tenderloin

Reviewed: Apr. 25, 2010
I read this recipe very quickly and then jumped into it without referring back. As a result, I added about 1/4 the syrup and an equal amount of sesame oil. I only had about three hours to marinate and it turned out very well, probably because the limited time kept the sesame oil in check. I will try it again, as it was intended.
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