SGLUPPE Recipe Reviews (Pg. 1) - (1249456)

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Asparagus Lasagna

Reviewed: Apr. 16, 2007
Did anyone else wonder how you stretch 5 lasagna noodles into 3 layers worth in a 9X9 pan? I used 12 no-cook noodles. I also doubled the cheese, ham and garlic, and added sauteed sliced mushrooms to the asparagus layer. Definitely a keeper.
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9 users found this review helpful

Zucchini Patties

Reviewed: Sep. 15, 2006
I don't know why everyone is trying to make these stay together or is worried about mixture being too wet. They are supposed to be dropped by spoonfuls onto a hot griddle, like pancakes, not shaped like crab cakes. I followed the recipe exactly and we LOVED them. This is the best "what to do with all that zucchini" recipe I have seen. I have also experimented with using peeled eggplant instead, and it tastes even BETTER. I have also used Old Cheddar instead of mozzerella. I have a bunch frozen for quick lunches. Will probably try adding garlic or Italian seasoning next time.
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2 users found this review helpful

Pan-Fried Squash

Reviewed: Aug. 17, 2005
This recipe is amazing! Summer squash that actually tastes delicious! And so simple, too. You could also try mixing the browned squash cubes with cooked green peas, corn, or diced carrots. A keeper for sure.
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8 users found this review helpful

Boston Baked Beans

Reviewed: Apr. 15, 2005
The beans were tasty, but too much trouble since they taste pretty much the same as canned beans. There was way too much bacon. If I made them again I would cut back to 1/4 pound. Also, cooking beans till tender before assembling, then cooking till tender in the oven too, doesn't make sense. After soaking overnight, I cooked the beans half an hour and that was plenty. I also reduced the oven temperature to 250 degrees, and baked for 7 hours.
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7 users found this review helpful

White Bean and Lamb Soup

Reviewed: Mar. 24, 2004
This was really great! I used 2 cans of navy beans instead of dried, and put everything in the slow cooker for 12 hours. The flavour is wonderful; quite a change from chicken or beef. This recipe is a keeper.
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14 users found this review helpful

California Italian Wedding Soup

Reviewed: Nov. 12, 2003
This was outstanding. The basil flavour made the meatballs extra-special. I will definitely make this again.
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1 user found this review helpful

Mediterranean Pasta

Reviewed: Feb. 5, 2003
This is heavenly! The bacon flavour really makes the dish! I used fresh linguine. Definitely a keeper.
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1 user found this review helpful

Oven-Baked Caramel French Toast

Reviewed: Dec. 18, 2002
Way too sweet. It didn't need the top layer of bread, and just one layer of caramel sauce would have been plenty. I used French bread and didn't have a problem with the layers being moistened, but after pouring on the eggs and milk, I did have to spoon the mixture over the top layer of bread a few times to coat it.
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18 users found this review helpful

Garlic Parmesan Monkey Bread

Reviewed: Dec. 18, 2002
I make this and brought it to our office pot luck lunch. Everyone raved about it. I made a 2 pound loaf of white bread dough in the breadmaker, on the dough cycle. The seasonings were just right, and so was cooking time. It stuck to the pan, but came out intact. I'd make it again.
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33 users found this review helpful

Crispy Herb Baked Chicken

Reviewed: Nov. 8, 2002
Delicious and simple! My husband rated it "Better than Shake & Bake". It was crisp and golden when done. I used partly skinned chicken breasts with bone in, and baked them on a rack in a parchment-lined pan. The presence of skin didn't affect crispness. Those people who rated the recipe as 'mushy' or not crispy may be getting different results depending on type of potato flakes used. Next time I will add a dried herb - rosemary sounds good!
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8 users found this review helpful

Dark and Moist Zucchini Cake

Reviewed: Sep. 30, 2002
This is the best zucchini bread recipe I have tried. We all liked the honey/molasses flavour, and the lightness. I have made it with currants, dried cranberries, walnuts, and pecans - a different addition each time. I keep a jar of applesauce on hand in the cupboard, and freeze the remainder once it's opened. I use the fine grater attachment on my food processor to get fine strands of zucchini.
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11 users found this review helpful

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