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Recipe Reviews 6 reviews
Ditalini with Roasted Tomato Sauce and Goat Cheese
Our home grown San Marzano tomatoes, garlic, herbs and onions made this sauce into absolute perfection. I wish there was some way to preserve the aroma of the roasting vegetables, it is pure heaven. Aside from using fresh tomatoes, we followed the recipe to the letter and will continue to do just that since there is no way to improve on this wonderful sauce.

2 users found this review helpful
Reviewed On: Aug. 17, 2012
Grilled Rock Lobster Tails
So simple, so quick and so delicious! I followed the recipe to the letter with the exception of only cooking the lobster tails six minutes with the lid down for four of those minutes. The tails we used were about 10 ounces each. After flipping the meat on to the top of the shell and brushing with the marinade, when we served the tails, the meat just slipped out of the tail end leaving nothing behind. Perfection! Thank you so much!

4 users found this review helpful
Reviewed On: Aug. 28, 2011
Old Fashioned Potato Kugel
My old family recipe agrees with the submitter's version, don't drain the liquid because it adds so much flavor and the additional potato starch makes a real difference. I made one kugel exactly per the recipe and a second with the addition of one third cup of matzo meal, both were excellent wit the second being a tad drier. The drier version worked well with brisket and the creamier version was perfect on its own. Thanks for a great trip down memory lane. Bravo!

19 users found this review helpful
Reviewed On: Aug. 21, 2011

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