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Chicago-Style Pan Pizza

Reviewed: Apr. 4, 2011
this is a very good recipe. like others, I halved the tomatoes, but unlike others, I wished I had added the whole amount. I throughly drained and squeezed the moisture out of the canned tomatos and it turned out a little drier than I wanted. I would still add the whole amount of tomatos and not squeeze out so much of the moisture next time. I would also cut the sausage just a little, maybe even 1/2 pound. the pie was extremely dense and rich the way I did it. not a bad thing, but a little more moisture would have been nice. I cooked this in a greased, floured cast iron skillet and it came out great. make sure you pre-cook the crust before putting the toppings in.
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Vera Cruz Tomatoes

Reviewed: Sep. 29, 2010
like another reviewer, I put the cheese in the filling with the spinach and didn't have a "runny" filling.
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Boudreaux's Zydeco Stomp Gumbo

Reviewed: Aug. 4, 2010
This Gumbo was so good it made me wanna slap my grandmama! added some fish chunks. used fish stock instead of chicken. Added a bit more of the cajun spice. this recipe is delicious! I never liked gumbo before, but I always just made the "Mix" kind. to taste THIS gumbo was a revelation! I love it now. Thanks!
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Easy, Cheesy Tortellini Bake

Reviewed: Jul. 20, 2010
This was really good. the amount of cheese on top is a little bit overkill. looking at other reviews, I knew to use a little more pasta...I used 40 oz of tortellini, it was too much-- next time I'll use a little less, like about 30 oz.. but 18 oz pasta is not enough for the amount of sauce. this is good but incredibly rich and very dense with the amount of pasta I used.
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Pad See Ew (Thai Noodles with Beef and Broccoli)

Reviewed: Jun. 13, 2010
great flavor! 1 cup of broccoli is not enough, though. 3 is about right. I made it without the beef.
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