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Farfalle Festival

Reviewed: Jan. 7, 2013
It had very good flavor. However, I wanted to make 4 servings, so I doubled the pasta. The meat was tripled, as I added extra chicken and some ham I needed to use. This required the sauce ingredients to be quadrupled. It made way too much, but we now have more than enough leftovers for another meal. Next time I will use 10-12 oz of pasta (which is the amount I use when making spaghetti) and possibly double the other ingredients. It's a very good base recipe.
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Southwest Spaghetti

Reviewed: Dec. 18, 2012
I also used Pepper Jack cheese on the top, and served the Cheddar cheese on the side. I used Italian sausage. Would definitely make this again!
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Downeast Maine Pumpkin Bread

Reviewed: Nov. 20, 2012
I added only 2 cups of sugar, and find it is still sweet enough. I also used 1 cup of applesauce and 2 T oil in place of the 1 cup oil called for in the recipe. I don't have 7x3 pans, so I made 1 9x5 and 18 muffins. The muffins baked for 25 minutes. The loaf is still in the oven...
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Ham Chowder

Reviewed: Nov. 17, 2012
We all liked it. I thought the recipe was too heavy on the Rosemary, so I only added half (which was plenty). Perhaps it is supposed to be measured in tsps, not Tbsp (4 Tbsp is equal to 1/4 c)? I omitted the onion, thinking that leeks and green onions would be enough. I substituted Half & Half for the heavy cream.
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Garlic Bread Fantastique

Reviewed: Feb. 23, 2011
Very good and very easy! I used half of the Oregano and half the salt.
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Rosemary French Bread

Reviewed: Feb. 19, 2011
I added at least 1/2 c more flour, as the dough was "soupy". It's still rising and smells good!
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