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Artichoke, Cheese and Olive Antipasto

Reviewed: Oct. 13, 2007
This is a very adaptable recipe. I added diced pepperoni, and used white pear-infused balsamic vinegar. As another member said, the white helps the ingredients maintain their coloring. The pear is very, very light and really only serves to take a tiny bite off of the vinegar. I also did not add the artichoke oil (too distinctive in flavor), and added a little less olive oil.
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19 users found this review helpful

Best Lemonade Ever

Reviewed: Oct. 13, 2007
This is a perfect recipe for lemonade, and WAAAY better than the overpriced "fresh squeezed lemonade" I bought at the county fair this summer. I only made half of the recipe - 80 ounces is a lot.
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2 users found this review helpful

Chicken and Garlic Stew

Reviewed: Jun. 29, 2004
Dangerous combination: Way too much salt and yet, not a lot of flavor! I'm not even sure what to recommend to make it better.
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8 users found this review helpful

Best Chicken Pasta Salad

Reviewed: Jun. 24, 2002
To call this salad "the best" is a little ambitious, but it is good, and definitely worth making. I substituted only one of the avocados for a can of artichoke hearts to be a little more health conscious, and used Kraft's Light Done Right Ranch. hint: almost any light dressing loses a lot of its inherent ickiness if tossed in salad and not plopped on top.
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39 users found this review helpful

Hearty Bean Chowder

Reviewed: Jun. 22, 2002
This soup was delicious and very, very easy. I made it with turkey bacon to be more health conscious, and it tasted great. I sauteed the veggies in a little oil (as the turkey bacon yields no fat), added the flour after the water, and left the meat in the soup while it simmered. It tastes excellent with cooked rice - either over it, or added to it.
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23 users found this review helpful

Baked Ziti I

Reviewed: Nov. 3, 2001
This is my favorite Baked Ziti recipe. I have made it many times to rave reviews!
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1 user found this review helpful

Gazpacho II

Reviewed: Nov. 3, 2001
Fantastic soup! I would recommend substituting more fresh tomatoes for the tomato juice. Add more veggies and try to not puree too much if you enjoy a "chunkier" soup. Also, flavored store bought croutons work fine - I added the garlic directly to the soup instead and that was delicious.
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26 users found this review helpful

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